With thick, chewy udon noodles in an umami-packed broth, topped with juicy slabs of savory-sweet tofu, Kitsune Udon is the most popular udon noodle soup in Japan.
INGREDIENTS FOR UDON SOUP - 1 1/2 cup water - 4 grams konbu - 3 grams dried shiitake mushroom - 2 teaspoons usukuchi soy sauce - 1/2 teaspoon sugar - 1/4 teaspoon salt INGREDIENTS FOR INARI AGÉ - 1 aburaage (about 50 grams) - 1 tablespoon sugar - 2 tablespoons sake - 2 tablespoons water - 1 tablespoon usukuchi soy sauce INGREDIENT TO SERVE - 1 serving udon (boiled according to the package directions) - 1 scallion (thinly sliced) - Yuzu - Shichimi togarashi ( to taste)
Steep the konbu and dried shiitake mushroom in the water to make the dashi.
Boil the fried tofu in water to remove any excess oil from it.
Drain and rinse out the pan you boiled the aburaage in and then slice the fried tofu in half.
Add the sugar, sake, water, and soy sauce to the pan and bring to a boil. Add the aburaage and flip it over repeatedly until there's almost no liquid left.
Strain the shiitake and konbu dashi into a saucepan. The last bit of stock can have some grit so leave about a tablespoon behind.
Add the soy sauce, sugar and salt to the dashi and bring the mixture to a boil. Skim off any foam that floats to the surface.
Add the soup to the bowl and then lay the udon noodles into the soup. Top with the Inari Agé and scallions and then garnish with yuzu zest and shichimi togarashi.