Kitsune Udon きつねうどん

justonecookbook.com

Claudia

PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes

subheading: For the Homemade Dashi:

1 piece kombu (dried kelp) (2 x 5 inches, 5 x 12 cm per piece)

2½ cups water

1½ cups katsuobushi (dried bonito flakes) (packed; ½ oz; skip for vegetarian/vegan)

subheading: For the Soup Broth:

2½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); dashi recipe instructions included below)

1 Tbsp mirin

1 tsp sugar

1 Tbsp usukuchi (light-colored) soy sauce (can substitute regular soy sauce)

½ tsp Diamond Crystal kosher salt

subheading: For the Kitsune Udon:

4 Inari age (seasoned fried tofu pouch) (canned or refrigerated; or make my homemade Inari Age)

1 green onion/scallion

4 slices narutomaki (fish cakes) (optional; skip for vegetarian/vegan)

2 servings udon noodles ( 1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

shichimi togarashi (Japanese seven spice) (optional; or a spicy kick)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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