15 Minutes Kitsune Udon

Too few ratings

Angela Leong

Community Member

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 packages udon noodles
4 sheets inariage (seasoned fried tofu pouch)
1 tbsp kombu
400 ml water
1 tbsp light soy sauce
1 tbsp mirin
1 tbsp sugar
½ tsp salt
spring onion (optional)
  • Step 1/4

    In the saucepan that already has dashi, add 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Once boiling, turn off the heat and set aside.

  • Step 2/4

    Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices. Slice the Narutomaki fish cake into 1/8 inch (3 mm).

  • Step 3/4

    Bring a large pot of water to boil for udon noodles. When everything is ready, start cooking udon noodles. Frozen udon noodles (my favorite kind) takes only 1 minute from putting into boiling water. If you use dry noodles, follow the package instructions. Heat up the noodle soup.

  • Step 4/4

    Serve udon noodles and soup in serving bowls and top with inariage, kombu, green onion (optional) and sprinkles of Sesame