Recipes Kitsune Udon noodles

Ingredients: (for4 servings)

4 packs of udon noodles
6 cups of ichiban-dashi
1 teaspoon sugar
1 Tablespoon mirin
1/2 cup usukuchi (lightly flavored ) soy sauce
Kitsune (cooked abrage; 4 pieces of aburage, niban-dashi3 Tablespoons sugar, 4 Tablespoons usukuchi soy sauce)
1 green onion.

Men tsuyu
Preparation:

Noodle's soup (men tsuyu)

1. Heat up dashi. Add sugar, mirin, soysauce.
2. Turn off gas before it comes to a boil. (while simmering for a few... turn it off)

Cooking aburage (the triangular thingy ... google prowers)


1. Cut in half
2. To remove oil, place aburage in scalding water.
3. In a different pot add sugar to niban-dashi. Add aburage.
4. After flavor seeps in (absorbs liquid), add soysauce and heat up for 3-4 minutes.
5. Turn off gas. Allow flavor to seep in further.

Yakumi (Topping)

1. Thinly slice green onion. Soak in water, then dry.

How to Make:

1. Boil udon and drain.
With partially cooked udon boil in hot water to heat up.
With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles.
2. Save leftover noodle water to warm serving bowls.
3. Put noddles in empty warmed bowls. Add aburage then heated up soup (tsuyu)
4. Garnish with sliced green onion.


Kitsune means fox btw