Hiyashi Kitsune Udon Noodle Recipe - Japanese Cooking 101

aburaage (fried tofu)

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is lower in calories, while tempeh is more affordable and protein-rich.

Heat the dashi broth to a boil.

Add soy sauce, mirin, and salt to the boiling broth.

Stir and bring to a boil again.

Turn off the heat and let the broth cool, then chill in the refrigerator until cold.

Cut aburaage fried tofu into 1/2 inch strips.

In a pot, combine water, soy sauce, sake, mirin, and sugar.

Cook over medium heat and add the prepared tofu.

Cook until most of the liquid has evaporated, then let cool and chill.

Chop the green onion finely for topping.

Cook the udon noodles according to the package directions.

Strain the noodles and cool under running water, then cover with ice to chill.

Divide the cold noodles into shallow bowls.

Pour the chilled soup over the noodles.

Place the cooked aburaage on top of the noodles.

Sprinkle with chopped green onions and serve immediately.

Cooking Techniques

Spice Level:

Allergens