- 1 aburaage (deep-fried tofu), cut into half

For simmering aburaage:
- 1/4 cup dashi soup stock
- 1/4 Tbsp soy sauce
- 1/4 Tbsp mirin(Cooking Sweet Sake)
- 1/2 Tbsp sugar

For soup:
- 2 cup dashi soup stock
- 1 Tbsp tamari soy sauce
- 1 1/2 Tbsp mirin(Cooking Sweet Sake)
- 1/4 tsp salt
- 1 packages boiled Rice Udon
- 1 slices kamaboko fish cake for topping

Pour boiled water over aburaage to remove the excess oil. Drain aburaage well. Put dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Turn down the heat to low and simmer aburaage until the liquid is almost gone. Set aside. Boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and into the bowl. In the meantime, combine dashi, soy sauce, mirin, and salt in a medium pan and bring to a boil. Pour the hot soup over udon noodles. Place simmered aburaage and kamaboko slices on the top.

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