Kitsune Udon

This is something my friend Bri and I tried to make last summer when she stayed over for a week. All I can say is this: the tofu must be deep-fried. Or the entire recipe is thrown off.

• Ready In: 40 mins
• Serves: 5

Ingredients

• 4  pieces  aged deep fried tofu, and cut into large triangle shapes
• 1 3⁄4 lbs  of dried udon noodles or 1 3⁄4 lbs  soba noodles
• 4  green onions

• Broth ingredients

• 6 1⁄2 cups  dashi
• 3  tablespoons soy sauce
• 1  tablespoon sugar
• 1  tablespoon sake

Directions

1. Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
2. Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
3. Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.