Aburaage is thin, fried tofu – similar to atsuage, but thinner and fluffier. It is sold fresh or frozen in most Asian grocery stores.
Bring a small saucepan of water to the boil over high heat, then reduce the heat to low. Add the fried tofu and simmer for 2 minutes. Remove the pan from the heat and gently squeeze the tofu to get rid of any excess oil.
Bring the dashi to the boil in a saucepan over medium–high heat. Add the remaining soy sauce and sugar and the mirin and adjust the heat so the mixture is simmering just below boiling point (or use Mentsuyu and warm water, see Tip).
Cook the udon noodles according to the packet instructions, then drain.
Gently reheat the fried tofu. Divide the cooked noodles among four deep bowls and pour in the warm dashi. Arrange the warm fried tofu and spring onions on top of the noodles and sprinkle with shichimi togarashi, if using.
© 2020 All rights reserved. Published by Murdoch Books.