Saturday, September 19, 2009

Kitsune Udon

Kitsune udon are Japanese udon noodles with seasoned tofu pouches which are generally used for inari--tofu pouches filled with sushi rice.

Seasoned Fried Tofu Pouches

  • 2 or 3 fried tofu pouches (you can buy these at an Asian market that stock Japanese products)
  • 3/4 cup water
  • 1/2 teaspoon dashi powder
  • 1 TB sugar
  • 2 tsp light soy sauce
  • 2 tsp mirin
  • Blanch tofu pouches 2 minutes in boiling water to remove excess oil
  • Press underwater several times with a fork.
  • Drain; cool slightly.
  • Squeeze out excess liquid.
  • In a small saucepan, combine 3/4 cup water, dashi powder, sugar, soy sauce and mirin over medium high heat until simmering.
  • Add tofu pouches; cook 3 to 10 minutes, turning them several times.
  • Most of seasoning liquid with evaporate.
  • Cool; squeeze dry if too moist.
  • Cut open on 3 sides.
  • Unfold tofu pouches and slice into 2 to 3 inch julienne strips.
Savory Noodle Broth Ingredients: Directions:
  • In a large saucepan, combine stock, salt, soy sauce, sugar and mirin.
  • Heat until hot but not boiling; remove from heat.
  • to serve pour 1 cup broth over noodles in each serving bowl.
  • Makes 2 quarts.
Kitsune Udon

  • 4 seasoned fried tofu pouches
  • 8 pieces of fish cake
  • 1/2 recipe savory noodles broth (above)
  • 3/4 lb dried white wheat noodles, or 4 small packages of fresh udon (we prefer these for their plumpness)
  • 1 tsp sesame oil
  • 1 bunch green onions thinly slice
  • Other condiments of choice: nori cut in matchsticks and pickled beansprouts

Clockwise: nori cut in matchsticks, sliced green
pickled beansprouts
fish cake, and sliced inari pouches.

  • Prepare seasoned friend tofu pouches.
  • Slice fish cake into thin strips.
  • Prepare savory noodle broth, and keep warm over low heat.
  • If using dried noodles, in a large saucepan, bring 3 quarts water to a boil.
  • Slip noodles into boilin water, stirring once or twice.
  • When water returns to a rapid boil, cook noodles 10 to 12 minutes until tender.
  • drain noodles, min in sesame oil.
  • Divide noodles among 4 deep bowls.
  • Add tofu pouches, and a few strips of fish cake.
  • Pour about one cup of hot broth over each bowl of noodle mixture.
  • Serve with condiments.
  • If using fresh noodles warm them in the hot broth for a couple of minutes and then divide amongst serving bowls.

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