Kitsune udon

Remove the oil from the tofu

Pour the boiling water over the aburaage to remove excess oil, then gently squeeze out the liquid and cut each piece in half diagonally.

• 4 pieces aburaage
• 500 ml boiling water

✅ C'est prêt quand : the tofu looks lighter in color and feels softer

Simmer the tofu

Put the cut tofu in a small pan with the water, sugar, soy sauce and mirin for the tofu. Bring to a boil over medium heat, then lower to low heat, cover with a small lid or baking paper and simmer about 10 minutes.

• 8 halves tofu pieces from step 1
• 150 ml water
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin

✅ C'est prêt quand : most of the liquid is absorbed and the tofu looks glossy

Make the broth

In a pan, heat the dashi stock with the light soy sauce, mirin for the broth and salt over medium heat for about 3–4 minutes.

• 700 ml kombu dashi stock
• 2 tbsp light soy sauce
• 1 tbsp mirin
• ½ tsp salt

✅ C'est prêt quand : small bubbles appear around the edge of the pan

Cook the udon

Bring the water to a boil in a large pan and cook the udon noodles according to the package instructions, usually 1–3 minutes. Drain well.

• 2 portions (about 400 g) udon noodles
• 1.5 liters water

✅ C'est prêt quand : the noodles are tender but still slightly chewy

Assemble

Put the noodles in deep bowls, pour over the hot broth and top with the sweet tofu and spring onions. Sprinkle with shichimi togarashi to taste.

• 2 portions cooked udon noodles from step 4
• 700 ml broth from step 3
• 8 halves sweet tofu from step 2
• 2 spring onions
• to taste shichimi togarashi