Kitsune Udon

Ingredients

• 2 portions udon noodles (400g fresh or 200g dried)
• 2 sheets aburaage (fried tofu pouches)
• 800ml dashi
• 3 tbsp usukuchi (light-coloured) soy sauce
• 3 tbsp mirin
• 1/2 tsp fine salt
• 150ml dashi, for the aburaage
• 2 tbsp soy sauce, for the aburaage
• 2 tbsp mirin, for the aburaage
• 1 tbsp caster sugar, for the aburaage
• 2 spring onions
• 1 tsp shichimi togarashi
• 2 slices narutomaki fish cake, optional

Before you cook

• Put the aburaage in a sieve and pour a full kettle of boiling water over both sides to wash out the frying oil.
• Press the aburaage between your palms to squeeze out the water once it is cool enough to handle.
• Cut each sheet in half to make four rectangles.
• Slice the spring onions thinly on the diagonal.
• Measure out both sets of broth ingredients into separate jugs.

Steps

1. Put the aburaage in a small saucepan with its 150ml of dashi, the soy sauce, mirin and sugar.
2. Bring the pan to a simmer over medium heat, then lay a circle of baking paper directly on top as a drop lid.
3. Simmer for 12 minutes, until the liquid has reduced to a couple of tablespoons and the tofu is dark and heavy.
4. Turn off the heat and leave the aburaage sitting in the syrupy remains to soak up the rest.
5. Pour the 800ml of dashi into a saucepan with the usukuchi soy sauce, mirin and salt.
6. Heat the broth to just below a boil, taste it, and add a pinch more salt if it seems thin.
7. Bring a large pot of unsalted water to a rolling boil and cook the udon according to the packet, usually 3 minutes for fresh and 10 for dried.
8. Drain the noodles and rinse them briefly under hot water to wash off surface starch.
9. Divide the udon between two deep bowls.
10. Ladle the hot broth over the noodles until they are just submerged.
11. Lay two pieces of simmered aburaage on each bowl and spoon over any remaining glaze from its pan.
12. Scatter over the spring onion, add a slice of narutomaki if using, and serve with shichimi on the side.