Kitsune Udon with Crispy Tofu Pockets

Instructions

1. 1

   Prepare the aburaage: If the aburaage is very oily, you can briefly blanch it in hot water for 1-2 minutes to remove excess oil. Drain and set aside.

   ~3 min
2. 2

   In a small saucepan, combine soy sauce, mirin, sugar, and 100 ml of water. Bring to a simmer and cook for 5 minutes until the sugar dissolves and the liquid slightly thickens. Place the aburaage into this simmering liquid, cover, and let them simmer gently for 10 minutes, flipping them halfway through to ensure even flavor absorption.

   ~15 min
3. 3

   While the aburaage simmers, prepare the broth. In a large pot, combine 700 ml of water and dashi granules. Bring to a boil.

   ~5 min
4. 4

   Add the udon noodles to the boiling broth and cook according to package instructions (usually 3-5 minutes).

   ~5 min
5. 5

   Slice the scallions thinly.

   ~1 min
6. 6

   To serve, divide the cooked udon noodles into two serving bowls. Ladle the hot dashi broth over the noodles. Place one simmered aburaage pocket on top of each bowl. Garnish with sliced scallions and a pinch of shichimi togarashi, if desired.

   ~2 min