Aburaage for Kitsune Udon

1. 1

   Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces.

2. 2

   Put the dashi, sugar, mirin, and sake into a pot and turn on the heat.

3. 3

   Once it comes to a boil, add the aburaage and cover with a drop-lid.

4. 4

   Simmer over low heat for 10 minutes.

5. 5

   Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated.

6. 6

   Occasionally flip the aburaage over as the liquid boils down.

7. 7

   Turn off the heat.

8. 8

   Leave it as-is until it cools so that the flavors settle.

* Per serving · 4 servings · Values may vary.

No additional tips available.