Name: Chilled Kitsune Udon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 servings of udon noodles; 2 sheets of aburaage (fried tofu), cut into thin strips; 5 tablespoons (75 ml) water; 3 tablespoons (45 ml) soy sauce; 2 tablespoons (30 ml) mirin; 3 teaspoons (15 ml) sugar; Lightly diluted mentsuyu (noodle soup base); Chopped green onions (scallions), as much as you like

Chilled Kitsune Udon

by CookWhatHK0 saved

Chilled kitsune udon simmers aburaage in soy, mirin and sugar, then tops cold noodles with the sweet tofu, scallions and mentsuyu.

Chilled Kitsune Udon

冷狐狸烏冬

Ingredients

材料

2 servings of udon noodles

烏冬 2 人份

2 sheets of aburaage (fried tofu), cut into thin strips

炸豆腐 2 塊，切成細條

5 tablespoons (75 ml) water

清水 5 湯匙（75毫升）

3 tablespoons (45 ml) soy sauce

醬油 3 湯匙（45毫升）

2 tablespoons (30 ml) mirin

味醂 2 湯匙（30毫升）

3 teaspoons (15 ml) sugar

糖 3 茶匙（15毫升）

Lightly diluted mentsuyu (noodle soup base)

稀釋麵汁（淡口），適量

Chopped green onions (scallions), as much as you like

蔥花適量

Instructions

做法

First, cut the aburaage (fried tofu) into thin strips. Cutting it this way helps it mix well with the noodles and makes it extra delicious.

首先將炸豆腐切成細條，這樣更易與麵條混合，味道更好。

Add the aburaage and all the ingredients marked with ● (water, soy sauce, mirin, sugar) to a pot. Mix well and simmer for about 5 minutes until the flavors soak in. Once done, chill in the refrigerator.

將炸豆腐和所有●標記的材料（清水、醬油、味醂、糖）放入鍋中，攪拌均勻，小火煮約5分鐘至入味，完成後放入雪櫃冷藏。

You can use any type of noodles, but I recommend dried noodles with a thin Inaniwa-style shape rather than thick udon.

可用任何麵條，但建議用比較幼身稻庭烏冬款式的乾麵，而非粗烏冬。

Place the well-chilled noodles in a bowl. Pour a small amount of lightly diluted mentsuyu over the noodles, then top generously with green onions and the seasoned aburaage. Your dish is ready!

將冷凍好的麵條放入碗中，淋上少許稀釋麵汁，大量加上蔥花和已調味的炸豆腐，即成！

If you like, sprinkle with shichimi (Japanese seven spice). The sweet and savory tofu with the refreshing noodles is irresistible! This is also great with somen noodles.

如喜歡可撒上七味粉，甜鹹炸豆腐配清爽麵條，令人無法抗拒！用素麵同樣美味。