Kitsune Udon with Silky Tofu Pockets
Thick, gloriously chewy udon noodles swimming in a crystal-clear dashi broth, topped with sweet soy-simmered tofu pockets that burst with savory juice when you bite into them. A bowl of pure, uncomplicated warmth that has been comforting Japanese souls for centuries.
Ingredients
- 14 oz dried udon noodles (or 1.5 lbs fresh/frozen)
- 4 cups dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
+ 11 more ingredients
Instructions
Prepare the aburaage by pouring boiling water over the tofu pouches to remove excess oil. Gently squeeze dry once cool enough to handle.
In a small saucepan, combine 1 cup dashi, 2 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon mirin. Add the tofu pouches and simmer over low heat for 15 minutes until they absorb the sweet soy liquid and turn a deep amber color.
In a large pot, combine 4 cups dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and salt. Bring to a gentle simmer and keep warm.
Cook the udon noodles according to package instructions. If using dried noodles, boil for 8 to 10 minutes. For fresh or frozen, cook for 2 to 3 minutes. Drain and rinse briefly under warm water to remove surface starch.
Divide the noodles among four bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged.
Place one or two sweet tofu pouches on top of each bowl. Garnish with sliced green onions, nori strips, naruto slices if using, and a pinch of shichimi togarashi.
Nutrition Estimate
Per serving • Estimated by Blinner AI