Kitsune Udon

Ingredients

• 4 fried tofu pouches (aburaage), or 200 g firm tofu fried as described in substitutions
• 800 ml water
• 10 g dried kombu, wiped with a damp cloth
• 10 g dried shiitake mushrooms
• 3 tbsp light soy sauce, divided
• 2 tbsp mirin, divided
• 2 tbsp sugar, divided
• 1 tsp salt, for the broth
• 400 g fresh or frozen udon noodles
• 2 spring onions, thinly sliced
• 1 small carrot, cut into thin half-moons
• 1 pinch shichimi togarashi or chilli flakes, to serve
• 2 slices of narutomaki or soft-boiled egg halves, optional

Instructions

1. Put the water, kombu and dried shiitake in a medium saucepan and let them soak for 10 minutes while you prepare the other ingredients.
2. Place the tofu pouches in a bowl and pour over boiling water. Leave for 1 minute, then drain and gently press with a clean cloth to remove surface oil. Cut each pouch in half to make triangles.
3. In a small pan, combine the tofu pouches with 150 ml of the soaking liquid, 1 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sugar. Simmer over low heat for 8 minutes, turning once, until the pouches are glossy, golden-brown and have absorbed most of the liquid.
4. Meanwhile, heat the remaining soaking liquid in the saucepan over medium heat until small bubbles appear at the edge. Remove the kombu before it boils, as it turns bitter and slimy if boiled.
5. Remove the shiitake, slice them thinly and set aside. Add the remaining 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar and the salt to the broth, then add the carrot. Simmer gently for 4 minutes until the carrot is just tender. Taste and adjust the seasoning.
6. Cook the udon in a large pot of boiling water following the packet directions, usually 2 to 3 minutes for frozen and 1 to 2 minutes for fresh. The noodles should be soft and springy with no hard centre. Drain well in a colander.
7. Divide the noodles between two deep bowls. Ladle the hot broth and carrot over them, then top with the simmered tofu, sliced shiitake and spring onions.
8. Finish with a pinch of shichimi togarashi and the egg or narutomaki if using. Serve straight away while the broth is steaming hot.

Tips

• Cook the noodles separately rather than in the broth. This keeps the broth clear and stops the noodles turning starchy and soft.
• Pouring boiling water over the tofu pouches removes excess oil, so the broth tastes clean and the pouches soak up the seasoning better.
• Use light soy sauce for a pale golden broth. Dark soy sauce will make it taste heavier and look muddy.
• Do not let the kombu boil. Take it out once small bubbles form for the cleanest flavour.