Aburaage for Kitsune Udon

• 2 slice Aburaage
• 150 ml Dashi stock
• 1 tbsp Sugar
• 1 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Usukuchi soy sauce

1. Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces.
2. Put the dashi, sugar, mirin, and sake into a pot and turn on the heat.
3. Once it comes to a boil, add the aburaage and cover with a drop-lid.
4. Simmer over low heat for 10 minutes.
5. Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated.
6. Occasionally flip the aburaage over as the liquid boils down.
7. Turn off the heat.
8. Leave it as-is until it cools so that the flavors settle.

aburaage, stock, sugar, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/144062-aburaage-for-kitsune-udon (may not work)