Kitsune Udon

Ingredients

Inari Age

• 2 Abraage deep fried tofu *1
• 3/4 cup water
• 1 tbsp soy sauce
• 2 tbsp sugar

Udon Soup

• 2 Udon *2
• 8 cups water
• 2 cups Dashi stock *3
• 1 tbsp soy sauce
• 1 tbsp mirin
• 4 slices Naruto fish cake
• 1 tbsp chopped scallions
• pinch of Shichimi togarashi (optional)

Instructions

Inari Age

1. Place deep fried tofu on a sieve in a sink and pour boiling hot water over the deep fried tofu.
2. After it cools down to the temperature that you can touch, squeeze out excess moisture with your hands.
3. Cut them in half diagonally.
4. Place 3/4 cup of water, soy sauce and sugar in a saucepan over medium heat.
5. Bring it to boil and add prepared deep fried tofu.
6. Turn the heat down to low and simmer for 15 minutes.
7. Turn the heat off and set it aside. Leave deep fried tofu in the sauce.

Udon soup

1. Start 8 cups of water in a large pot to boil over high heat.
2. While the water comes to the boil, start to prepare the soup in a saucepan.
3. Add dashi, soy sauce and mirin in a sauce pan and bring it to simmer. Turn the heat off and set aside.
4. When the water boils, add frozen udon noodles. Cook Udon noodles for 1 minute and drain the cooking water.
5. Serve the udon noodle into a noodle bowl, top with inari age (seasoned deep-fried tofu) and naruto.
6. Garnish with chopped scallions to serve. Sprinkle shichimi togarashi as you like.