■ きつねうどん

Ingredients (4 servings) 4……………portions boiled udon noodles 8……………pieces deep-fried tofu 1……………buneh scallions 1……………piece omelette Udon broth 20g…………kombu kelp 40g…………dried bonito flakes 30g…………dried mackerel flakes 2000cc……water Procedure 1. Place the fried tofu in hot water and press it using chopsticks. This process removes extra oil from the fried tofu and prepares it for flavouring. Drain and wrap in muslin to remove any excess water. 2. Boil the fried tofu. Add 3 cups basic stock and the fried tofu in a pot. 3. When it begins to boil, add 2 tbsp sugar and 2 tbsp mirin (sweet Sake) and boil for a while. 4. Add 3 tbsp light soy sauce and let it simmer gently. 5. Make the broth. Place 2.5 litres water and 20 g kombu in a soup pot over a medium heat. If the heat is too strong, the flavour of kombu will not come out, so heat it gently. 6. When the water begins to boil, add 40 g dried bonito flakes and 30 g dried mackerel flakes, and boil for a while. 7. Skim the surface carefully to remove the foam. 8. Strain the stock slowly. If strained too fast, the stock will become cloudy, not perfectly clear. 9. Season the stock. Add 3 tbsp sugar, 60 cc mirin, 1 1/2 tsp salt and 90 cc light soy sauce to 2.2 litres of stock. Now the udon broth is ready. 10. Cut the scallions crosswise into thin pieces. 11. Cut the omelette into thin strips. 12. Heat the udon in boiling water until it is thoroughly hot. Don't forget to warm the bowls as well. 13. Serve, and sprinkle with seven-spice pepper to taste.