Kitsune Udon
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 water
  • one 1/3-ounce dashi packet
  • two 9-ounce packages frozen udon, preferably sanuki udon*
  • 2 soy sauce
  • 2 mirin
  • 2 sugar
  • 1/4 plus pinch of salt
  • 1 spinach (optional)
  • 4 slices inariage
  • 4 thin slices narutomaki (japanese fish cake) (optional)
  • 1 scallion, chopped finely (optional)
Directions
  1. In a medium-sized pot, combine the water and dashi packet and bring to a boil over high heat. Reduce heat to medium and cook for 7 minutes. Discard the dashi packet. Add the soy sauce, mirin, sugar, and ΒΌ teaspoon salt and return to a simmer.
  2. Meanwhile, place the udon in a bowl and loosen it up by running warm water over it. Once the broth has returned to a simmer, add the udon and cook for 3-5 minutes.
  3. If using the spinach, bring a pot of water to boil over high heat and add a pinch of salt. Set up an ice bath with a colander. Add the spinach stem first to the boiling water. Cook for 1 minute. Immediately transfer the spinach to the ice bath and drain. Collect the spinach from the bowl and squeeze the water out. Chop up the spinach and set aside.
  4. Serve the udon in a bowl and top with inariage and additional toppings of your choice.