Kitsune Udon きつねうどん

2 pkgs Udon noodles (I like sanuki udon, see Notes)

subheading: Dashi:

2 ½ cups water

1 kombu (dried kelp) (2" x 5" or 5 cm x 12 cm)

1 ½ cups katsuobushi (dried bonito flakes) (15 g = .5 oz) (skip if vegetarian/vegan)

subheading: Noodle Soup:

1 Tbsp mirin

1 tsp sugar

1 Tbsp usukuchi (light-color) soy sauce (or regular soy sauce)

½ tsp salt (kosher or sea salt; use half if using table salt)

subheading: Toppings:

4 Inariage (seasoned fried tofu pouch) (See Notes for homemade recipe)

Narutomaki (fish cakes) (skip for vegetarian/vegan)

1 green onion/scallion

Directions at justonecookbook.com

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