Kitsune Udon きつねうどん

justonecookbook.com

Alison Lau

2 servings udon noodles (180 g dry udon noodles; 500 g frozen/boiled udon noodles)

subheading: Dashi:

2 ½ cups water

1 kombu (dried kelp) (2" x 5", 5 cm x 12 cm)

1 ½ cups katsuobushi (dried bonito flakes) (15 g, 0.5 oz: skip for vegetarian/vegan)

subheading: Noodle Soup:

1 Tbsp mirin

1 tsp sugar

1 Tbsp usukuchi (light-color) soy sauce (or regular soy sauce)

½ tsp kosher/sea salt (use half for table salt)

subheading: Toppings:

4 Inari Age (seasoned fried tofu pouch) (You can buy canned or refrigerated inariage package; Homemade inariage recipe, click here.)

Narutomaki (fish cakes) (skip for vegetarian/vegan)

1 green onion/scallion

Directions at justonecookbook.com

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