Warm Kitsune Udon Noodle Soup

Blanch the aburaage in hot water for 1-2 minutes to remove excess oil, then gently press out the water. In a small pot, combine 100ml water, 2 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp sugar. Bring to a simmer, add the aburaage, and cook for 10-15 minutes until the liquid is mostly absorbed. Set aside.

In a separate medium pot, bring 800ml dashi stock to a gentle simmer. Add the remaining 2 tbsp soy sauce and 2 tbsp mirin. Taste and adjust seasoning if needed. Keep warm over low heat.

In a large pot of boiling water, cook the udon noodles according to package instructions, usually 2-3 minutes for fresh or frozen noodles. Drain well.

Divide the cooked udon noodles into two large serving bowls.

Ladle the hot dashi broth generously over the noodles in each bowl.

Place two pieces of the simmered aburaage on top of the noodles in each bowl. Slice the green onions thinly and sprinkle generously over each bowl before serving immediately.