According to Japanese folklore, the favourite food of a fox is aburaage, deep-fried tofu skins. That's how this udon dish got its name, kitsune udon. Topped with seasoned aburaage and a touch of fish paste and green onion, this dish is quite delicious and pretty easy to make! You'll just need to follow these simple steps, and have everything needed, and you'll be enjoying this for yourself and one other person (as this recipe makes kitsune udon for two) in no time!

Ingredients:
- 2 packets of udon
- 2 pieces of aburaage
- 4 tbsp of soy sauce
- 3 tbsp of sugar
- 1 packet of dashi powder
- 2 tbsp of mirin
- 1 stick of narutomaki or kamaboko (narutomaki is more typically what's used, but I went with kamaboko because it's what was available at the store I went to)
- 1 small green onion bunch

Recipe:
1. Place the aburaage in a strainer over the sink and pour boiling water over it to remove excess oil.
2. After the aburaage cools down, squeeze out as much excess moisture as you can with your hands.
3. Cut each aburaage in half diagonally.
4. Heat up the sugar, 2 tbsp of soy sauce and about 1 1/2 cups of water in a small pot over medium heat.
5. Once the sugary sauce starts to boil, add the aburaage.
6. Turn the heat down to low and let it simmer for 10-15 minutes.
7. While waiting for the aburaage to finish, chop up the green onions.
8. Set the pot aside, leaving the aburaage, now Inari age, to soak in the sauce.
9. With the Inari age prepared, it's time for the udon and soup preparation. Bring a large pot of water to a boil over high heat.
10. While waiting for the water to boil, prepare the soup in a third pot over medium heat. Put the dashi powder in this pot with 2-3 cups of water (3 for a more traditional soup, 2 if you want it richer than usual) and stir well, then add the mirin and another 2 tbsp of soy sauce and stir again.
11. When the soup starts to bubble, turn the heat off and set it aside.
12. When the water boils, add the udon. Cook for 3 minutes and then drain the water.
13. Place the udon into noodle bowls and add the soup.
14. Top each bowl with 2 pieces of Inari age, 2 slices of kamaboko and 1 tbsp of chopped green onion.
And just like that, you've made a lovely little meal! I wish you luck in making it turn out as good for you as it did for me! :3