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Prepare Kitsune.
You need to prepare Aburaage.
Use Mirin.
Use Usukuchi soy sauce.
Prepare Soy sauce.
You need Sugar.
Prepare Dashi stock.
Use Udon soup (Kansai style).
You need to prepare Dashi stock.
You need Usukuchi soy sauce.
You need Salt.
You need Mirin.
Use Udon noodles.
Use hanks Udon.
Prepare Chopped Japanese leeks.
You need Kamaboko.
You need Shichimi spice.

Short Tips:

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Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes..
Once boiled, strain on a strainer and let cool..
Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted..
Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer..
When the liquid has reduced to 1/3, turn off the heat..
Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in..
Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!.
For how to make the udon dashi, please see. https://cookpad.com/us/recipes/145130-for-udon-soba-and-ozouni-how-to-make-rich-dashi-soup.
If you can, make homemade udon noodles!. https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.
For a sweet-salty udon, please see. https://cookpad.com/us/recipes/143957-special-sweet-soup-udon.

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