Osaka Style Udon - Kitsune Udon

Osaka's most gentle bowl — thick udon in golden dashi broth topped with a simmered sweet aburaage, simple and completely comforting.

Ingredients

4 portions		thick udon noodles (fresh or frozen)
4 cups (960ml)		light dashi
2.5 tablespoons	38 ml	light soy sauce
2 tablespoons	30 ml	mirin
1 teaspoon	5 ml	salt
4 pieces		aburaage (fried tofu skin), halved
2 tablespoons	30 ml	soy sauce (for aburaage)
2 tablespoons	30 ml	mirin (for aburaage)
1 tablespoon	15 ml	sugar (for aburaage)
1/2 cup (120ml)		dashi (for aburaage)
—		green onion, to garnish

Simmer aburaage tofu pieces in a small pot with soy sauce, mirin, sugar, and dashi for 10 minutes until well flavored. Set aside.
Combine dashi, light soy sauce, mirin, and salt for the broth. Bring to a simmer.
Cook udon noodles according to package instructions. Drain and rinse.
Divide noodles into bowls. Ladle hot broth over. Top with two pieces of seasoned aburaage and sliced green onion.