-69- Davy Backfight: Free Kitsune Udon*
If you make the broth properly, everyone will be overjoyed at this first-rate udon!
2 servings udon
2 sheets aburaage (fried tofu)
1 (10x10) sheet kombu seaweed
5 iriko (dried sardines)
20g katsuobushi (small pieces sliced dried bonito)
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.
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.
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