This was a different spin on udon using pre-fried tofu. I did make it while John was out of town because I didn’t see it being his thing. Recipe from “Japanese Soul Cooking”.
For the udon broth
6 cups dashi
1/2 cup mirin
1/2 cup usukuchi soy sauce (I managed to track this down)
1 tsp salt
Combine all ingredients and bring to boil. Turn off heat and set aside until using.
For the soup:
4 pieces abura-age (deep fried tofu)
1/2 cup water
2 tbsp mirin
2 tbsp soy sauce
the udon broth (above)
4 bricks frozen udon noodles
1/4 cup sliced scallions.
Heat boiling water in a tea kettle. Pour over tofu and toss around for a couple of minutes. Drain and rinse. Squeeze out excess water. Slice each tofu square in half horizontally.
Bring water, mirin, soy sauce to a boil. Add tofu and simmer five minutes, turning a couple of times. While you’re doing this, boil water and cook udon noodles, draining after.
Combine noodles, tofu and remaining broth to the udon broth and heat through. Garnish with scallions (I also threw in a couple of fish cake slices.