Name: Kitsune Udon (Udon in Hot Broth with Fried Tofu)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 4 aburaage (thin, fried tofu), cut diagonally into quarters; 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles; 2 teaspoons mirin; 5 tablespoons light brown sugar; a pinch of shichimi togarashi (store-bought or homemade), optional; 3½ tablespoons soy sauce; 4 spring onions (scallions), thinly sliced; 1.2 litres (42 fl oz) Basic Dashi (or use powdered dashi)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Aburaage is thin, fried tofu – similar to atsuage, but thinner and fluffier. It is sold fresh or frozen in most Asian grocery stores.

Ingredients

Fresh

4 aburaage (thin, fried tofu), cut diagonally into quarters
1.2 litres (42 fl oz) Basi

Asia
Japan
Main course
Noodles

Method

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.

Combine 150 ml (5

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Ingredients

Fresh

Method

Part of