Fox Noodles (Kitsune-undon) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1-1/2 recipes Sea Vegetable & Bonito Stock (about 6 cups) | 3/4 cup tamari shoyu or soy sauce | 3 tablespoons mirin |
| 1 tablespoon sugar | 1/2 pound dried udon or kishimen or 1 recipe Nama Udon | about 3/4 cup small fresh spinach leaves, rinsed |
| 8 thin slices pinwhell fish loaf (narutomaki) or 1 cup crab surimi | 2 green onions, thinly sliced | red pickled ginger shreds (beni shoga) |
| SEASONED ABURA-AGE: 8 to 10 pieces abura-age (tofu puffs) | 1-1/2 cups Sea Vegetable & Bonito Stock | 1/4 cup sugar |
| 2 tablespoons light soy sauce (usukuchi shoyu) | 1 tablespoon mirin | |
| 1 | Prepare seasoned Albura-age using 1-1/2 cups of the 6 cups stock. In a large pot, combine remaining 4-1/2 cups stock, shoyu, mirin and sugar over medium heat. Simmer 1 to 2 minutes or until sugar dissolves. Reduce heat; keep warm. |
| 2 | Bring 4 quarts water to boil in a large pot; add udon. When the water returns to a boil, add 1 cup cold water. When water boils again, add another cup cold water. When water boils a third time, cook 4 to 5 minutes or until tender yet firm to the bite. Drain udon. Rinse to remove starch; drain well. Divide among 4 domburi or deep bowls. Divide abura-age, spinach and fish loaf among the bowls. To each, add 1 cup hot broth. Granish with onion and gingerroot. Serve at once. |
| 3 | SEASONED ABURA-AGE: Bring a large pot of water to a boil. Add abura-age and cook 15 seconds to remove oil. Use a drop lid to hold under water or press with a wooden spoon. Drain and cool. Press out excess water. Bring remaining ingredients to a boil. Add abura-age; reduce heat. Simmer 12 to 15 minutes, using a drop lid, until liquid is reduced by half. Cool abura-age; cut into triangles. |