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Fox Noodles (Kitsune Udon)
Ingredients
- 4 piece aburage (deep-fried bean curd)
- 1 c. Ichiban Dashi (see recipe)
- 2 Tbsp. sugar
- 2 Tbsp. low-sodium soy sauce
- 1 lb dry futonaga udon noodles
- 2 x green onions sliced diagonally
- 4 c. dashi
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. mirin
- 2 Tbsp. sake (rice wine)
Directions
- Combine dashi, sugar and soy in a pan and bring to a boil. Add in bean curd, and cook till liquid is nearly gone. Cook noodles for 12 min. Drain, rinse with cool water.
- Divide noodles into four bowls. Cut bean curd in half, and place two halves on each bowl. Garnish with green onions. Add in broth.
- For Udon Broth: Combine all ingredients. Bring to a boil.
- This recipe yields 4 servings.
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