Large! Kansai-Style Kitsune Udon

• 10 slice Aburaage
• 2 tbsp Mirin
• 1 1/2 tbsp Usukuchi soy sauce
• 2 tbsp Soy sauce
• 3 tbsp Sugar
• 240 ml Dashi stock
• 1400 ml Dashi stock
• 3 tbsp Usukuchi soy sauce
• 1 tsp Salt
• 2 tbsp Mirin
• 5 hanks Udon
• 1 dash Chopped Japanese leeks
• 1 Kamaboko
• 1 Shichimi spice

1. Boil the aburaage in plenty of water to render out the oil.
2. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes.
3. Once boiled, strain on a strainer and let cool.
4. Once cooled, squeeze out the water.
5. Squeeze between the palms of your hands taking care not to tear it.
6. If you don't wring the water out well enough, the flavor will become diluted.
7. Simmer with the seasoning ingredients.
8. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
9. When the liquid has reduced to 1/3, turn off the heat.
10. Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour.
11. If you can, let it sit overnight to really let the seasonings seep in.
12. Place on top of the boiled udon noodles and pour in the udon soup.
13. The kitsune udon is ready!
14. For how to make the udon dashi, please see.
15. If you can, make homemade udon noodles!.
16. For a sweet-salty udon, please see.

aburaage, mirin, soy sauce, soy sauce, sugar, stock, stock, soy sauce, salt, mirin, leeks, kamaboko, shichimi

Taken from cookpad.com/us/recipes/148692-large-kansai-style-kitsune-udon (may not work)