Rice and Noodles Recipes - Deep-fried Tofu and Noodles in Clear Soup (Kitsune Udon)

Ingredients

• 4 slices deep-fried tofu, (abura-age)

• 2 liters (8 cups) water

• 400 g (12 oz) dried udon noodles

• 1 1/2 liters (6 cups) Basic Oashi Stock 

• 2 tablespoons sugar

• 6 tablespoons soy sauce

• 3 tablespoons mirin

• 1/2 teaspoon salt

• 1 small leek, rinsed and thinly sliced

• Seven-spice chili powder, for garnish

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Method:

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

2. Bring the water to a boil and add the noodles, stir­ring gently to keep them separate. Cook at a vigorous boil for 5 minutes, or until the noodles are cooked but still firm. Drain in a colander and rinse under cold water. Drain well and cover with a damp kitchen towel until completely cool.   

3. Place 250 ml (1 cup) of the Basic Dashi Stock and the sugar and tofu in a saucepan and bring to a boil. Reduce heat to low and cook for 2 minutes. Add 2 tablespoons of the soy sauce and cook until almost all the liquid has evaporated. Remove from the heat. 

4. Combine the remaining Basic Dashi Stock and soy sauce, mirin and salt in a pot and place over high heat. When boiling, add the leek slices and remove from the heat.

5. Divide the noodles among individual serving bowls. Top with tofu and ladle broth over the tofu, making sure each bowl has some leek. Serve immediately with the seven-spice chili powder.