Kitsune Udon (Vegan)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine water, kombu, and dried shiitake mushrooms in a medium saucepan. Let it sit for at least 10 minutes to rehydrate the kombu and mushrooms, or ideally, soak for 30 minutes.

   Ca. 10 min.

   Kokkens note: Soaking the kombu and shiitake for longer yields a more flavorful dashi.

2. 2

   Place the saucepan over medium heat and bring the dashi mixture almost to a boil, but do not let it boil vigorously. Remove the kombu just before it boils to prevent bitterness.

   Ca. 5 min.

   Kokkens note: Watch carefully; you'll see small bubbles forming around the edges when it's almost boiling.

3. 3

   Reduce the heat to low and simmer the dashi gently for 10 minutes. Remove the shiitake mushrooms and set them aside.

   Ca. 10 min.

   Kokkens note: You can thinly slice the rehydrated shiitake mushrooms and add them back to the soup later for extra flavor and texture.

4. 4

   Stir soy sauce, mirin, and sugar into the dashi broth until the sugar is dissolved. Taste and adjust seasonings as needed.

   Ca. 1 min.

5. 5

   While the broth is simmering, cook the dried udon noodles according to package instructions. Drain well.

   Ca. 10 min.

   Kokkens note: Rinsing the cooked udon noodles briefly under cold water can prevent them from sticking, then warm them up again in hot water or broth before serving.

6. 6

   Gently warm the inari age in the prepared broth for a minute or two, if desired, to ensure they are heated through.

   Ca. 2 min.

7. 7

   Divide the cooked udon noodles into two serving bowls. Ladle the hot broth over the noodles.

   Ca. 1 min.

8. 8

   Top each bowl with two pieces of inari age. Garnish with sliced scallions and a sprinkle of shichimi togarashi, if using.

   Ca. 1 min.

   Kokkens note: For an extra touch, you can add some of the sliced rehydrated shiitake mushrooms.