Kitsune Udon

Ingredients

• Japanese Udon Noodles

  Sainsbury's

  1 Serving or 150g

• Mirin Rice Cooking Wine

  Eden

  1 tablespoon or 17g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Light Soy Sauce

  Pearl River Bridge

  15 ml or 100g

• Salt

  Table

  1 dash or 0.4g

• Tokusen Sushi-Age Tofu Pouches

  House Foods

  2 pieces or 23g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Simmer Sauce

  Mushroom Dashi - Wegmans

  200g

Directions

1. Combine dashi, mirin, sugar, soy sauce and salt in a saucepan and bring to boil. Once boiling, turn off heat and set aside.
2. Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices.
3. 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.
4. Pick up the noodles in a strainer or drain hot water. Make sure to remove excess water (which will end up diluting your soup).
5. Serve udon noodles and soup in serving bowls and top with inariage, narutomaki, green onion and sprinkles of shichimi togarashi.