Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes.
Once boiled, strain on a strainer and let cool.
Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted.
Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
When the liquid has reduced to 1/3, turn off the heat.
Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in.
Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!
For how to make the udon dashi, please see Recipe ID: 1320026.
If you can, make homemade udon noodles! Recipe ID: 822741.
For a sweet-salty udon, please see Recipe ID: 1400377.
Story Behind this Recipe
This is a kitsune udon made with homemade kitsune! If you use homemade udon noodles, it's excellent, but it's delicious even with frozen udon.
It's very important to thoroughly remove the oil from the kitsune, then squeeze out the moisture before simmering in the seasonings. If you don't squeeze out enough water, the seasonings will become diluted. The color will also be diluted! If you use tofu skins for inarizushi, it's even more delicious! See Recipe ID: 1019109.