Steps

1. Cut 2 pieces of Aburaage into half squares.
   🕒 02:42
2. Slice 1/4 stalk of leek (30g) in half lengthwise, then thinly diagonally.
   🕒 02:51
3. Microwave 5g of Bonito Flakes (Katsuobushi) for 40 seconds at 600W to dry them.
   🕒 03:17
4. Crumble the microwaved bonito flakes into powder. (Key Tip!) Microwaving and crumbling easily creates bonito powder with enhanced aroma.
   🕒 03:55
5. Add 100cc of water to a small pot.
   🕒 04:30
6. Add 1 tbsp soy sauce, 3 tbsp Mirin (Sweet Rice Wine), 1g bonito powder, and 1 pinch MSG (Umami Seasoning) to the small pot.
   🕒 05:04
7. Add the cut aburaage to the pot, ensuring the liquid covers them.
   🕒 05:29
8. Cover the pot and simmer on low heat for 5 minutes. (Key Tip!) Letting the aburaage soak up the sweet broth significantly enhances the flavor of Kitsune Udon.
   🕒 05:56
9. In a separate pot, add 350cc of water, 1/2 tsp salt, 1 tsp soy sauce, 1 tbsp Cooking Sake (Rice Wine), and 1 tbsp Mirin (Sweet Rice Wine).
   🕒 06:11
10. Add 4g bonito powder and 5 pinches MSG (Umami Seasoning) to the pot.
    🕒 06:39
11. Heat the pot and bring to a boil to create the udon broth. (Key Tip!) The combination of bonito powder and MSG (Umami Seasoning) creates authentic dashi in a short time.
    🕒 07:02
12. Add 1 portion of frozen udon noodles to the boiling udon broth and cook for approximately 3 minutes and 30 seconds.
    🕒 07:18
13. Add the udon noodles and sliced leek to the udon broth and cook for about 1 minute, until the leek is lightly tender.
    🕒 08:00
14. Place the udon noodles and leek into serving bowls.
    🕒 08:31
15. Top the udon with the simmered aburaage.
    🕒 08:53
16. Sprinkle with Shichimi Togarashi (Japanese Seven Spice) to taste.
    🕒 09:08