Kitsune udon with seasoned tofu pouches

Method

1. 01

   Blanch the tofu pouches

   Drop the 240 g aburaage into the listed 1 L boiling water for 30 seconds to remove excess surface oil. Drain, cool enough to handle, and press gently between clean towels.

   

2. 02

   Simmer the sweet tofu

   Place the blanched pouches in a small pan with 150 ml water, 30 ml soy sauce, 30 ml mirin and 20 g sugar. Simmer over medium-low heat for 10–12 minutes, turning once, until the liquid is mostly absorbed and the pouches are tender.

   

3. 03

   Season the clear broth

   Warm the 1 L unsalted dashi with 60 ml soy sauce, 45 ml mirin, 10 g sugar and 2 g salt over medium heat. Keep it clear and steaming at about 85–90°C; do not let it boil hard.

   

4. 04

   Heat the udon separately

   Cook the four frozen udon portions in the listed 2 L boiling water for 2–3 minutes until the noodles are fully hot, smooth and springy. Drain thoroughly so the clear broth is not diluted.

   

5. 05

   Slice the toppings

   Slice the 80 g narutomaki into thin rounds and the 40 g scallions into fine rings. Keep the 40 g tenkasu dry in a small bowl until the bowls are assembled.

   

6. 06

   Combine noodles and broth

   Divide the drained udon between four warmed bowls. Ladle the hot dashi over the noodles and keep the liquid around 75–80°C so the noodles stay springy and the broth remains clear.

   

7. 07

   Top each bowl

   Top each bowl with one quarter of the seasoned tofu pouches, narutomaki slices, scallion rings and tenkasu. Keep the broth visibly clear around the toppings and do not add any unlisted garnish.

   

8. 08

   Serve hot and springy

   Serve immediately at about 70–75°C. The udon should be fully cooked, smooth and springy, the tofu pouches hot and tender, and the narutomaki still firm enough to slice cleanly.