Kitsune Udon
The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.
Ingreadient
- 1 ounce kombu (japanese dried kelp)
- 5 cups cold water
- ¾ cup bonito flakes
- 2 ounces aburaage (frozen, defrosted fried tofu cakes)
- 2 ½ tablespoons soy sauce, divided
- 2 tablespoons mirin, divided
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 1 pound frozen udon noodles
- 2 tablespoons thinly sliced scallions
Direction
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