Kitsune Udon Recipe

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Rasa Malaysia


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4 1/2 C water

1/4 C loosely packed kezurikatsuo (shaved bonito)

3″ piece of dried dashi kombu (optional)

1/4 C water

15 niboshi

2 Tbs soy sauce

1 Tbs mirin

1 Tbs sugar

4 squares of abura-age (thin deep fried tofu)

200 g dry udon or 300g fresh Udon

4 C dashi

2 tsp sugar

salt to taste

2 scallions cut on the bias

4 slices of naruto or kamaboko cut on the bias (fishcake)

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