Kitsune Udon

• 2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved
• 6 cups water
• 2 cups Dashi (page 40)
• 1/4 cup sugar
• 2 tablespoons mirin
• 2 tablespoons Japanese soy sauce
• 6 cups Udon Broth (page 66)
• 1 pound dried udon noodles
• 3 scallions, both white and green parts chopped, for garnish

1. To prepare the abura-age, in a medium saucepan, add the abura-age and water.
2. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water.
3. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat.
4. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
5. Heat the broth in a small pot over medium heat.
6. Once it comes to a boil, cover the pot and decrease the heat to low.
7. Keep warm until ready to serve.
8. Place a large pot of water over high heat and bring to a boil.
9. Add the udon noodles and cook, following package instructions.
10. Drain well.
11. Divide the noodles among 4 bowls.
12. Pour one-fourth of the hot broth into each bowl.
13. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.

packs, water, sugar, mirin, soy sauce, udon noodles, scallions

Taken from www.epicurious.com/recipes/food/views/kitsune-udon-380536 (may not work)