Deep-fried Tofu Noodles (Kitsune Udon) Recipe
(serves  4)

4 pieces
2 liter/ 8 cups
400 g/ 13 oz
1 1/2 liters/ 6 cups
2 tbsp
100 ml
3 tbsp
1/2 tsp
1

deep-fried tofu slices (abura-age)
water
dried udon noodles
dashi
sugar
light soy sauce
mirin
salt
medium leek, washed and thinly sliced
Seven-spice chili mix

Method:

1. Blanch tofu by placing it in a sieve and pouring boiling water over it. Drain and pat dry with paper towel. Cut each piece of tofu into quarters to yield 16 pieces.

2. Bring the water to the boil and add the noodles, stirring gently to keep them separate. Cook at a full, rolling boil for 5 minutes, until tender but firm. Drain and rinse under cold, running water. Drain again and cover with a damp kitchen towel.

3. Place 250 ml/ 1 cup dashi with the sugar and tofu in a saucepan and bring to the boil. Reduce heat and cook gently for 2 minutes, then add 2 tbsp of the soy and simmer until almost all the liquid has absorbed. Remove from heat.

4. Heat remaining dashi, soy sauce, mirin and salt over high heat. When boiling, add leek and remove from heat.

5. Warm noodles if necessary by immersing them briefly in boiling water; drain and divide into 4 individual serving bowls. Top with tofu and ladle broth over the tofu, making sure each bowl has some of the leek. Serve immediately with the seven-spice chili mix.

PREPARATION TIME: 10 minutes                                COOKING TIME: 20 minutes

 

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