Kitsune Udon

January 29th, 2023

Adapted from Just One Cookbook, serves two

Ingredients

  • 2.5 cups water
  • 1 piece of kombu (4"x4")
  • 1.5 cups katsuobushi
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 tbsp usukuchi (light) soy sauce, or regular soy sauce
  • 1/2 tsp kosher salt
  • 2 servings udon noodles
  • 4 pieces inari age
  • 1 green onion
  • 4 slices narutomaki
  • Shichimi togarashi (optional; sprinkle at table)

Instructions

  1. Put kombu and water in a large measuring cup for at least 30 minutes, preferably 3-12 hours.
  2. Transfer kombu and water to medium saucepan over medium heat. Just before the liquid boils, remove the kombu and set aside in container.
  3. Add katsuobushi and bring back to a boil. Reduce heat, simmer for 15 seconds, turn off heat, and let sit for 10-15 minutes. Strain over a fine mesh sieve into a saucepan. Set katsuobushi aside with kombu and refrigerate for later making furikake.
  4. Add mirin, sugar, soy sauce and salt to dashi. Bring to a boil, reduce to simmer and cover.
  5. Squeeze excess liquid from inari age (or keep as is). Cut green onion into thin slices. Cut narutomaki into 3mm slices.
  6. Cook udon according to instructions and divide drained noodles into individual serving bowls. Add broth and top with toppings.

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