Kitsune Udon
Ingredients
- 1 ounce kombu (Japanese dried kelp)
- 5 cups cold water
- 0.75 cup bonito flakes
- 2 ounces aburaage (frozen, defrosted fried tofu cakes)
- 2.5 tablespoons soy sauce, divided
- 2 tablespoons mirin, divided
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 1 pound frozen udon noodles
- 2 tablespoons thinly sliced scallions
Instructions
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