KITSUNE UDON

Preparation Method :

• Bring a pan of water to the boil, add the tofu, bring back to the boil then drain immediately and cut into small cubes.
• Combine the dashi broth, 2 tablespoon of the dark soy sauce and the caster sugar in a small saucepan. Bring to the boil.
• Add the tofu cubes and simmer for 5 minutes. Drain, and discard the cooking liquid.
• Cook the noodles in plenty of boiling water for 5 minutes or according to packet instructions.
• Put the spring onions in a small wire sieve and dip briefly into the boiling water; refresh under cold running water and set aside. Drain the noodles, rinse and drain well.
• Put the remaining dashi broth and dark soy sauce in a saucepan with the light soy sauce, brown sugar and sake or sherry. Bring to the boil and season to taste with salt.
• Arrange the noodles in the serving bowls and top with the tofu, spring onions and soaked hijiki. Ladle in the hot broth and serve immediately.