Kitsune Udon

1. 1

   To prepare the abura-age, in a medium saucepan, add the abura-age and water.

2. 2

   Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water.

3. 3

   Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat.

4. 4

   Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.

5. 5

   Heat the broth in a small pot over medium heat.

6. 6

   Once it comes to a boil, cover the pot and decrease the heat to low.

7. 7

   Keep warm until ready to serve.

8. 8

   Place a large pot of water over high heat and bring to a boil.

9. 9

   Add the udon noodles and cook, following package instructions.

10. 10

    Drain well.

11. 11

    Divide the noodles among 4 bowls.

12. 12

    Pour one-fourth of the hot broth into each bowl.

13. 13

    Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.