How to Make Kitsune Udon (juicy and tasty deep-fried Tofu)

Por ochikeron · 30 min

Ingredientes

Modo de preparo

1. Make 600 ml of dashi in a pot: 100 ml for the aburaage and 500 ml for the kaketsuyu soup.
2. Cut the aburaage in half. Boil it in water for 3 minutes to remove excess oil. Drain, then when cool enough to handle, press it with your hands to squeeze out the oil.
3. In a small pot, combine the 100 ml dashi, 1 tbsp mirin, 1 tbsp sugar and 1 tbsp soy sauce, add the aburaage, and cover with an otoshibuta or small plate. Simmer for 7 to 8 minutes, then turn off the heat without reducing the liquid.
4. Bring the 500 ml dashi soup base with 2 tbsp mirin, 1 tsp soy sauce and 1/2 tsp salt to a boil in a pot.
5. Boil plenty of water in a large pot. Cook each frozen udon on medium-high heat as its package directs (about 1 minute for TableMark), stirring until the noodles separate, then turn off the heat.
6. Rinse the noodles in cold water to remove the slime, then dip them briefly in boiling water to warm them. Place them in a serving bowl.
7. Pour the soup over the noodles, add the aburaage, and top with chopped green onions and shichimi-togarashi if desired.

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