Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu. The combination of the thick chewy udon noodles, clear dashi broth and savory sweet inari-agé is a match made in heaven, which is probably why Kitsune Udon is one of the most popular bowls of udon in Japan.
Fill a pan with some water and bring to a boil. Add the aburaage and boil for about 1 minute. Pressing down on it with a spatula to help coax out any extra oil.
Drain the aburaage in a strainer and use something (other than your hand) to press any excess water out of it. Slice the aburaage in half.
Wipe-out the pan with a paper towel and then add the sugar, sake, water, and soy sauce. Bring the sauce to a boil and then add the aburaage.
Simmer until there is almost no sauce left in the pan.
To make the soup for the kitsune udon, simply dilute 3 1/2 tablespoons of my mentsuyu with 2 1/2 cups of water (for 2 servings) and heat in a pot.
Boil the udon according to the package directions, drain well.
Split the udon between two bowls and then place an inari-agé in each bowl. Garnished with the sliced scallions and kamaboko and then finish your kitsune udon by pouring the soup over the top. Serve with shichimi togarashi.
The ratio of mentsuyu to water assumes you use my mentsuyu recipe here. If you bought your mentsuyu, follow the directions on the bottle.