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

Ingredients:

• 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

Directions:

• 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:

• 7 cups primary or secondary bonito stock
• 1/3 cup soy sauce
• 2 tsp sugar
• 2 TB mirin

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

Ingredients:

• 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 onion,
pickled beansprouts fish cake, and sliced inari pouches.

Directions:

• 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.