Osaka Udon in Clear Dashi with Sweet Simmered Tofu Pouches

What you need

• 1.2 l (5 cups) water, for the dashi
• 10 g kombu, dried kelp, a piece about 10 x 10 cm
• 20 g (2 loosely packed cups) katsuobushi, dried bonito flakes
• 2 aburaage, large fried tofu pouches, about 60 g (2 oz) in total
• 1 tbsp sugar, for the tofu
• 1 tbsp soy sauce, regular, for the tofu
• 2 tbsp mirin, divided
• 3 tbsp light soy sauce, usukuchi, for the broth
• 400 g (14 oz) udon noodles, 2 portions frozen or fresh, or 200 g (7 oz) dried
• 2 green onions, thinly sliced
• shichimi togarashi, for serving, optional

Method

Restated from the original video

1. 1

   Combine the kombu and water in a saucepan over very low heat. Warm gently until small bubbles form at the edge, about 10 min, then lift out the kombu.

2. 2

   Bring the liquid to a boil, add the katsuobushi, turn the heat to low and simmer for 5-6 min.

3. 3

   Strain through a sieve lined with a paper towel or cloth without pressing on the flakes. This is the dashi; there should be about 1 l.

4. 4

   Put the aburaage in a bowl, pour boiling water over it to rinse it, then drain and gently squeeze dry. Cut each pouch in half.

5. 5

   In a small pan, combine 120 ml (1/2 cup) of the dashi with the sugar, the regular soy sauce and 1 tbsp of the mirin. Bring to a boil.

6. 6

   Lay in the aburaage. Keep it at a gentle bubble, turning the pieces now and then, until most of the liquid is absorbed, about 15 min.

7. 7

   Pour the rest of the dashi into a clean pot with the light soy and the remaining mirin. Bring just to a boil, then keep it hot over the lowest heat.

8. 8

   Meanwhile, cook the udon in a large pot of boiling water following the packet timing, then drain well.

9. 9

   Divide the noodles between two deep bowls and ladle the hot broth over them. Loosen the strands with chopsticks.

10. 10

    Top each bowl with two pieces of the simmered aburaage and the green onions. Serve right away, with shichimi on the side.

Imported from umamipot.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.