How to make Kitsune Udon (Fried Tofu Udon)

Ingredients:

• 2 packs of udon noodles
• 4 pieces of aburaage (fried tofu)
• 30g kombu (dried kelp)
• 1 roll of narutomaki (Japanese fish cake)
• 15g katsuobushi (dried bonito flakes)
• Spring onions, mirin, soy sauce, sugar, kosher salt

Instructions:

Prepare the ingredients:

• Soak 30g kombu in 120ml cold water for about 30 minutes until softened.
• Slice the narutomaki into thin rounds.
• Wash and finely chop the spring onions.
• Briefly blanch the fried tofu in hot water to remove excess oil, then let cool and cut diagonally or leave whole as desired.
  

Make the dashi broth:

• Place the kombu and its soaking water into a pot. Heat until just boiling, then remove the kombu.
• Add the bonito flakes (katsuobushi), bring to a boil again, then lower the heat and simmer for another 15 seconds. Turn off the heat.
• Strain the broth to remove kelp and bonito flakes.
• Season the broth with 1 tbsp mirin, 1 tsp sugar, 1 tbsp soy sauce, and 1 tsp kosher salt. Simmer gently until just bubbling.

Cook the noodles:

• Boil 500ml water and cook the udon noodles until just tender. Drain well and divide into bowls.
  

Assemble the dish:

• Pour the hot dashi broth over the noodles.
• Top with fried tofu, sliced narutomaki, and chopped spring onions.

Enjoy:

This udon noodle dish offers a light, savory broth with chewy noodles, rich tofu, and soft fish cake—perfect as a main meal or a satisfying snack.