Davy Backfight: Free Kitsune Udon

-69- Davy Backfight: Free Kitsune Udon*

If you make the broth properly, everyone will be overjoyed at this first-rate udon!

serves 2

2 servings udon

2 sheets aburaage (fried tofu)

1/3 leek

broth mix

1000mL water

1 (10x10) sheet kombu seaweed

5 iriko (dried sardines)

20g katsuobushi (small pieces sliced dried bonito)

broth

700mL of broth mix

½ tbsp soy sauce

1 tbsp mirin

1 and ½ tsp salt

aburaage boiling broth

250mL broth mix

1 tbsp soy sauce

1 tbsp sugar

salt (as needed)

[How to Cook]

① Remove head and intestines from iriko (E), put in a pot with kombu and water and soak around 30 minutes.

② Heat ①’s pot over medium. Immediately after boiling take out iriko and kombu. Add katsuobushi and remove from heat. When the katsuobushi sinks, strain.

③ In ②’s pot, add the broth mix, soy sauce, mirin, salt and bring to a boil.

aburaage

④ Line up aburaage in a strainer, and pour hot water over (F). Allow to cool briefly, and dry. Cut in half.

⑤ In a small pot, put aburaage and aburaage boiling broth ingredients and heat. When brought to a boil, add ④’s aburaage. Cover and simmer on low heat 15 minutes. Boil down until liquid is almost gone, remove from heat. Mix to disperse flavor evenly.

finishing touches

⑥ Place boiled udon in a dish. Pour on warm broth. Top with aburaage and chopped leek.

Sanji: You’ll fall in love with the delicious broth!

*Udon with deep fried tofu