Hiyashi Kitsune Udon Noodle

Por Japanese Cooking 101 · 25 min

Ingredientes

Modo de preparo

1. Heat the dashi to a boil, then add the salt, soy sauce, mirin and sake. Let it cool, then chill the soup in the fridge until cold.
2. Cut the aburaage into 1/2-inch (1 cm) strips. In a pot, combine the water, soy sauce, sake, mirin and sugar, bring to a medium heat, add the tofu strips and cook until most of the liquid has evaporated. Let cool and chill.
3. Cook the udon according to the package directions, then cool under running water, drain and cover with ice to chill.
4. Divide the cold noodles and soup among shallow bowls, top with the cooked aburaage and sprinkle with sliced green onion. Serve immediately.

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