Kitsune Udon

Namiko Hirasawa Chen’s selected hot kitsune udon combines thick udon noodles with a light dashi broth and seasoned fried tofu pouches. Green onion finishes the bowl, with narutomaki fish cake and shichimi togarashi optional.

Her homemade awase dashi begins with dried kombu soaking in water. The kombu is removed before boiling, then dried bonito flakes enter and briefly simmer before settling and being strained out.

That same stock becomes the noodle broth, seasoned with mirin, sugar, light-coloured usukuchi soy sauce and kosher salt. It is brought to a boil and can be kept at a low simmer while the toppings and noodles are prepared.

The selected frozen Sanuki udon heats in a separate pot of boiling water and is drained well. The packaged inari age pouches are squeezed to remove excess liquid, while green onion and any chosen fish cake are sliced.

Noodles are divided among the bowls and covered with the hot broth before the tofu pouches and other toppings are added. Chen describes the contrast of chewy noodles and rich stock, with optional shichimi offering a spicy finish.