Kitsune Udon With Sweetened Inari

Ingredients

• 2 packs Frozen Udon Noodles
• 4 pieces Aburaage (Deep-fried tofu pouches)
• 800 ml Dashi stock
• 3 tablespoons Soy sauce
• 3 tablespoons Mirin
• 2 tablespoons Sugar
• 2 stalks Green onions, thinly sliced
• 4 slices Narutomaki (Fish cake)(optional)
• 1 pinch Shichimi Togarashi (Seven spice)(optional)
• 100 ml Water (for simmering tofu)

Instructions

1. 1

   Place the aburaage in a colander and pour boiling water over them to remove excess oil.

2. 2

   In a small saucepan, combine 100ml water, 1 tablespoon sugar, 1 tablespoon soy sauce, and 1 tablespoon mirin; add the tofu and simmer until the liquid is mostly absorbed.

3. 3

   In a large pot, bring the 800ml dashi stock to a gentle boil.

4. 4

   Add the remaining soy sauce, mirin, and sugar to the dashi pot to create the noodle soup base.

5. 5

   Cook the udon noodles according to package instructions (usually 2-3 minutes for frozen noodles) in a separate pot of boiling water, then drain.

6. 6

   Divide the cooked noodles into two deep serving bowls.

7. 7

   Pour the hot dashi broth over the noodles until they are fully submerged.

8. 8

   Top each bowl with two pieces of the sweetened inari tofu, fish cake slices, and a generous handful of green onions.