Kitsune Udon (きつねうどん) — Udon Noodles with Sweet Fried Tofu

• 2aburaage fried tofu pouches
• 2⅛ cupboiling water (for removing excess oil from the tofu)
• ¾ cupawase dashi (kombu and bonito dashi; contains fish)
• 1 tbspJapanese soy sauce
• 1 tbspmirin
• 12 ggranulated sugar
• 1⅛ lbfrozen udon noodles
• 2 tbspusukuchi soy sauce (light-colored Japanese soy sauce)
• 3 gfine sea salt
• 2scallions (thinly sliced)
• ½ tspshichimi togarashi (optional seven-spice finish)

Instructions

1. 1

   Place the aburaage fried tofu pouches in a shallow heatproof bowl and pour 500 ml boiling water over them. Let them stand for 1 minute, then drain and press gently between paper towels to remove excess surface oil without tearing the tofu.

2. 2

   Combine 180 ml awase dashi, 1 tbsp soy sauce, 1 tbsp mirin, and 12 g sugar in a small saucepan. Add the drained aburaage, bring to a gentle simmer, and cook for 10 to 12 minutes until the tofu has absorbed the sweet-savory liquid and looks glossy.

3. 3

   In a separate saucepan, combine 900 ml awase dashi, 2 tbsp usukuchi soy sauce, 2 tbsp mirin, and 3 g fine sea salt. Warm the broth over medium heat until steaming, then keep it just below a boil so the aroma stays clean and the dashi does not taste harsh.

4. 4

   Bring a large pot of water to a rolling boil and add the frozen udon noodles. Cook according to the package timing, usually 1 to 2 minutes for frozen udon, then drain well so the cooking water does not dilute the broth.

5. 5

   Divide the hot udon noodles between 2 deep bowls and ladle the seasoned broth over them. Place 1 sweet-simmered aburaage pouch on each bowl, scatter with sliced scallions, and finish with 0.25 tsp shichimi togarashi per serving if using.