My kids can’t get enough of the savory and sweet flavor of this dish, which makes me smile because I still remember the moment I first tasted kitsune udon—in elementary school. Back in Japan, my grade school served meals to its students, and these noodles were one of my favorite lunchtime treats. I know both you and your kids will love them, too: they’re easy to prepare and the sweet and tangy flavor lasts and lasts.

　　

Ingredients

serves 4

　　

Abura-Age

2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved

　　6 cups water

　　2 cups Dashi (page 40)

　　1/4 cup sugar

　　2 tablespoons mirin

　　2 tablespoons Japanese soy sauce

　　6 cups Udon Broth (page 66)

　　1 pound dried udon noodles

　　3 scallions, both white and green parts chopped, for garnish

　　

Step 1

To prepare the abura-age, in a medium saucepan, add the abura-age and water. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.

　　

Step 2

Heat the broth in a small pot over medium heat. Once it comes to a boil, cover the pot and decrease the heat to low. Keep warm until ready to serve.

　　

Step 3

Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well.

　　

Step 4

Divide the noodles among 4 bowls. Pour one-fourth of the hot broth into each bowl. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.

　　Takashi's Noodles