Name: Fox Noodles (Kitsuné Udon )
Yield: Serves 4–3.
Cuisine: Japan
Ingredients: ⅓ cup dashi (Basic Soup Stock); 3–4 slices abura agé (fried bean curd); 1 tablespoon soy sauce; 4–5 slices kamaboko (commercially prepa red fish sausage), optional; ¼ pound fresh spinach or collard greens; 1 tablespoon mirin (syrupy rice wine); ¼ teaspoon shichimi togarashi (7-spice hot pepper); 1 quart Hearty Soup (preceding recipe)

Preparation info

Serves
4–3
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

The Japanese have many fanciful names for their dishes. This one refers to the garnish of fried bean curd; the golden brown is called “fox-colored.”

Ingredients

3–4 slices abura agé (fried bean curd)

Method

Cut each slice of bean curd in half or thirds and blanch the pieces in boiling water to remove excess oil. Drain and pat dry. In a small saucepan, combine the stock, soy sauce and syrupy wine to make a cooking broth. Simmer the bean curd slices for 4–5 minutes in the broth.

Wash and trim the spinach. Blanch it in boiling salted water to cover for about 1 minute or until bright green and