Kitsune udon – udon noodles with aburaage topping
February 21, 2011
Sunday evening. Nobody was really hungry and I wasn’t in the mood to cook anything difficult.
I had a small package of aburaage (fried tofu) in the freezer and I wanted to make something “soupy”. What came to my mind? Kitsune udon!
Kitsune means fox in Japanese, so the dish translates to “Fox Udon”. I don’t have any idea why it´s called this way… maybe because foxes like aburaage ^_^? Or… because aburaage reminds the color of a fox? Oh well… belongs to the unanswered questions in life… (ahaha)
If you have time, please make the soup with a homemade dashi stock. And… if you can, use fresh udon. It is a simple meal but tastes very good with quality ingredients :)
The recipe is written with approximate amounts. I’ve learned how to make traditional udon soup/broth with my mother and as far as I remember, she never relied on exact measurements :P.
Serves 2 hungry adults (was enough for 2 adults and 2 children here ^__^)
- 250 g dried udon noodles, cooked and rinsed according to the instructions of the package
- 1L dashi stock (I used instant dashi powder mixed with water but added a small piece of dried kombu seaweed when simmering the soup)
- 2-3 tbsp of soy sauce (I used reduced sodium organic shoyu)
- 1-2 tbsp of mirin (sweet rice wine)
- 1 tsp sugar (or less, I don´t like too sweet soup)
- salt (adjust according to your taste. Remember that ready-made dashi stock and shoyu are already salty)
- 4 aburaage (deep-fried tofu), cut into triangles
- thinly sliced spring onions or scallions
- Shichimi togarashi – “seven flavor chili pepper” to serve (optional)
Put the aburaage in a bowl and pour hot water on it. Drain the pieces and put aside. This will remove some excess of oil from the fried tofu.
Heat the dashi stock in a medium pan, add the soy sauce, mirin, sugar and the small piece of kombu.
When the liquid starts boiling, low the heat and add the pieces of drained aburaage. Cook for about 10 minutes. Adjust the flavor by adding salt.
Reheat your cooked udon by putting it in a colander and pouring boiling water over. Another option is to add the noodles to the simmering soup (I prefer like this so the udon can “absorb” some flavors just before serving)
Divide the noodles into four bowls. Pour the hot soup over the noodles and top with the aburaage and spring onions. Sprinkle shichimi togarashi if desired.
Notes: I also topped with a piece of nori because Luonnonvoima likes it a lot. Kamaboko (fish cake) slices are good too. My daughters´ portions didn’t have shichimi togarashi but I like with it.
Alternatively for a stronger flavored topping, simmer the pieces of aburaage separately in soy sauce, dashi, mirin and sugar (resembling the method for making inarizushi skins).