Usually I would call it "kitsune udon," basically udon in Japanese stock with fried tofu pouch and fish cake on top. However, my version here doesn't have that essential ingredient, the fish cake. Instead, I put marinated beef slices for a more satisfying portion.
So to prevent any confusion, let's just call it Japanese fried tofu pouch and beef udon. To better that recipe, I even made the stock from scratch using katsuobushi (dried bonito flakes) and kombu (kelp).
Japanese fried tofu pouch and beef udon 日式豆皮牛肉烏龍麵 -
Ingredients (about 4 servings)?
- 4 medium fried tofu pouch 油揚げ
- 4 servings instant udon
- 1 stalk scallion
- Some Japanese tsuyu
- Some toasted white sesame seeds
Stock:
- 1 medium piece kombu (dried kelp)
- 35 grams katsuobushi (dried bonito flakes)
- 8 cups water
Beef:
- 240 grams beef slices
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon sugar
How?
Use a big pot and pour in about 8 cups of water. Add in kombu first then switch to medium heat. Break the kombu in half if the length is too long for the pot. Also, if you find some white powder-like substance on the kombu, don't wipe it out. That's where the umami resides, good stuff.
Bring the water to just about boiling. Sustain such heat and continue to gently draw out that umami from the kombu for five more minutes.
Once ready, remove the kombu then add in the katsuobushi. Soak in warm stock for 3 minutes.
Again, we are drawing out the flavors in a very gentle way for Japanese style stock. Once ready, drain and store the stock in another pot. There it is, our basic Japanese stock from scratch.
As for the beef slices, marinate the meat with 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1/2 teaspoon of sugar. Massage and let it marinate for 10 minutes.
Bring a medium pot of water to a boil and add in the beef slices. Cook till just about cooked through, I'd say 90% doneness. Scoop out and set aside for later use.
Start the pot with fresh set of water and bring to a boil again. This time add in the fried tofu pouches and cook for couple minutes. Main goal is to draw out excess oil. Once done, drain and set the fried tofu pouches aside for later use.
One last time, start the pot with fresh water again and bring to a boil. Cook the instant udon till separated. Meanwhile, prepare serving bowls by scooping some stock and season with some Japanese tsuyu.
Drain and transfer the udon to these serving bowls. Taste and see if need more stock or tsuyu.
Add one prepped fried tofu pouch to each serving bowl. Also arrange some beef slices next to the fried tofu pouch. Destem and chop the scallion then garnish the udon with some chopped scallion greens. Dust some toasted white sesame seeds throughout for a aroma pop.
If preferred, you can also sprinkle some ichimi spice for a slightly spicy kick.
Beef slices might appear more attractive at first. But once you really digging into the udon, you'll know that the fried tofu pouch is in fact the best from the bunch. Especially after soaking in all the flavorful stock, the feeling of biting into the fried tofu pouch is unbeatable.
Other udon recipes:
