Add the konbu and dried shiitake mushrooms to a bowl with 1 1/2 cups of cold water. Let these rehydrate fully. This could take anywhere from 30-60 minutes.
1 1/2 cup water, 4 grams konbu, 3 grams dried shiitake mushroom
To make the Inari Agé, bring a pan of water to a boil and add the aburaage. Boil this for about a minute or until the water becomes cloudy with oil from the fried tofu.
Drain the water and clean out the pan. Slice the aburaage in half.
Add the sugar, sake, water, and soy sauce to the clean pan and bring the mixture to a boil. Return the aburaage to the pan. If your shiitake has rehydrated, you can also trim the stem off and add that in as well.
1 tablespoon evaporated cane sugar, 2 tablespoons sake, 2 tablespoons water, 1 tablespoon usukuchi soy sauce
Flip everything repeatedly until there is almost no water left in the pan. Then, turn off the heat and set the Inari Agé aside while preparing the udon broth.
Once the shiitake mushroom and konbu are rehydrated, remove them from the soaking liquid and set them aside. Pour the soaking liquid into a saucepan through a fine-mesh strainer. Discard the last bit of water at the bottom of the bowl.
Add the soy sauce, sugar, and salt to the stock and bring the mixture to a boil. Skim off any foam that floats to the surface.
2 teaspoons usukuchi soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon salt
To serve your kitsune udon, pour the soup into a serving bowl. Add the boiled and drained udon noodles and then top with the Inari Agé, scallions, and yuzu zest. Serve with Shichimi Togarashi.
1 serving udon, 1 scallion, Yuzu, Shichimi togarashi