Back to 2 servings Seasoned tofu 2 pieces inari age (seasoned fried tofu pouches), store-bought, or homemade 0.5 cup water 1 tablespoon soy sauce 1.5 tablespoons mirin 1 teaspoon sugar Broth 2.5 cups dashi, from a packet, granules, or homemade; kombu dashi for vegan 1 tablespoon mirin 1 tablespoon soy sauce, light-colored usukuchi if you have it 0.5 teaspoon salt, add more only after tasting Noodles 2 servings udon noodles, frozen or fresh preferred; dry also works Toppings 2 scallions, thinly sliced kamaboko or narutomaki (fish cake), optional nori or wakame, optional shichimi togarashi, to serve
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1 Step 1: Simmer the seasoned tofu: halve each inari age pouch, pat dry, and combine with the water, soy sauce, mirin and sugar in a small pan. Simmer over medium heat until the liquid has almost fully evaporated, about 5 minutes.2 Step 2: Heat the broth: combine the dashi, mirin, soy sauce and salt in a saucepan. Bring to a gentle simmer over medium heat, then taste and adjust the salt. Keep warm over low heat.3 Step 3: Cook the udon in a large pot of boiling water according to the package directions (about 1 to 2 minutes for frozen, slightly underdone so it stays springy in the broth). Drain well and divide between two bowls.4 Step 4: Pour the hot broth over the noodles, then top each bowl with the tofu pouch, scallions, and any fish cake or nori. Finish with shichimi togarashi to taste and serve immediately.getsaucepan.com/r/7d7dc2d8-a4e7-50e9-bd6d-15252f7d5c47
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