Traditionally this recipe is made with dashi stock, but for a vegetarian version, replace it with a stock made with a handful of dry mushrooms, some dried seaweed and some miso. It works so well. I LOVE THIS DISH.
Kitsu Udon (Fox Noodles)
According to Japanese folklore, the wily fox can’t resist deep fried tofu! Japan has educated foxes, I see.
|approx. 375 g Udon noodles||2 sheets deep fried tofu (Aburage). If you can’t find this beautiful Japanese tofu, use Chinese deep fried tofu squares.||5 – 7 cups of the noodle broth|
|2 green onions, washed and trimmed||Japanese seven spice pepper|
|Simmering ingredients for deep fried tofu||1 cup vegetarian dashi (stock)||2 Tblspn light soy sauce|
|1 Tblspn mirin||2 Tblspn sugar|
Cook the noodles and set aside, reserving the stock.
Put the deep fried tofu in a bowl and pour boiling water over it to rinse off the oil. Drain, pat dry and cut each sheet in half crossways to make 2 squares. Put it in a saucepan with the simmering ingredients and simmer for 10 minutes until the tofu is well flavoured and most of the liquid adsorbed.
To assemble and serve: Warm 4 deep bowls. Put the noodles in a strainer and immerse in boiling water for a few minutes to reheat. Put the hot noodles into the bowls, add a square of deep fried tofu to each bowl and ladle over the hot broth. Put a mound of chopped green onion on the side of each bowl, sprinkle lightly with seven spice pepper and serve. Pass the seven spice pepper for people who like more.