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.”
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 barely wilted. Drain the spinach and refresh it under cold running water. Drain again and squeeze out any excess liquid. Cut the spinach into
To assemble, place freshly cooked noodles in 4 or 5 deep bowls. Place
© 1986 Elizabeth Andoh. All rights reserved.