Kitsune udon

Kitsune udon is a simple, comforting dish where wakame (sea mustard) and aburaage (deep-fried tofu pockets) are the only toppings, but they soak up the flavour of the stock and are an absolute treat.

Kitsune udon Credit: Alana Dimou

• serves

  1

• prep

  25 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 250 ml (8½ fl oz/1 cup) Katsuo dashi (see Steps 1-3 here)
• 1 tbsp soy sauce
• 1 tbsp sake
• salt, to taste
• 1 tbsp wakame (sea mustard), rehydrated if dried
• shichimi togarashi (spice blend), to serve (optional)

Udon

• 200 g (7 oz/1⅓ cups) plain (all‑purpose) flour
• 1 tsp salt
• potato starch, to dust

Simmered aburaage

• 4 pieces aburaage (see Note)
• 4 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar

Resting time: 30 minutes

Instructions

1. To make the udon, combine the flour and salt in a bowl and add 100 ml (3½ fl oz) water, one third at a time, mixing well after each addition. Knead the dough until it forms a smooth ball, about 5 minutes. Wrap the dough with plastic wrap and set aside to rest for 30 minutes.
2. Press the dough into a rectangular shape, then roll it out into a square approximately 5-mm (¼ in) thick and dust all over with potato starch. Fold the dough into thirds, as though you were folding a letter for mailing, and use a sharp knife to cut into noodles 5-mm (¼ in) wide. Dust again with potato starch to prevent the udon from sticking together. Cover with plastic wrap and refrigerate if not cooking immediately.
3. To make the simmered aburaage, bring a saucepan of water to the boil over high heat. Boil the aburaage pieces for 1–2 minutes to remove any excess oil, then drain and rinse in cold water. Squeeze the excess water out of the aburaage, then cut each one in half.
4. Combine the remaining aburaage ingredients in a clean saucepan, along with 250 ml (8½ fl oz/1 cup) water. Add the halved aburaage and more water to cover, if necessary. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Reserve two half-pieces of simmered aburaage for this recipe and transfer the remaining pieces to an airtight container. The leftover simmered aburaage will keep in the refrigerator for 3 days.
5. To assemble the kitsune udon, warm the dashi in a saucepan over low heat and add the soy sauce and sake. Season to taste with salt.
6. Bring a large saucepan of water to the boil over high heat and cook the udon for 4 minutes (or follow the packet instructions if you are using store-bought noodles). Drain well.
7. To serve, place the udon in a bowl and pour over the dashi. Top with the simmered aburaage pieces and wakame, and sprinkle with shichimi togarashi (if using).

Note

• Aburaage is deep-fried tofu that can be found in the fridge or freezer of Asian supermarkets

Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.