Steps

1. Boil water in a frying pan and cook the udon noodles (dried) for 2 servings according to package directions. (Key Tip!) Cooking in a frying pan prevents overflow and saves time.
   🕒 01:40
2. Cut the fried tofu pouches into 4 pieces each.
   🕒 02:54
3. In a bowl, combine [A] Mentsuyu (2x concentrate) 2 tbsp, [A] Sugar 1/2 tbsp, and [A] Water 4-5 tbsp. Mix well until the sugar dissolves.
   🕒 03:04
4. Heat a small frying pan and lightly grill both sides of the cut fried tofu pouches. (Key Tip!) Instead of browning, grill them until they are slightly crisp and fragrant. This helps them absorb the simmering liquid better.
   🕒 03:25
5. Add the prepared [A] simmering liquid to the grilled fried tofu and simmer, flipping both sides, until the liquid has evaporated.
   🕒 04:10
6. Remove the simmered fried tofu from the pan to a plate. (Key Tip!) If you prefer cold fried tofu for chilled Kitsune Udon, let it cool completely at this stage.
   🕒 04:43
7. Drain the cooked udon noodles in a colander and rinse them under cold running water, rubbing gently.
   🕒 05:05
8. Chill the udon noodles in ice water to firm them up.
   🕒 05:43
9. Drain the chilled udon noodles again in a colander and squeeze out the water firmly. (Key Tip!) Excess water will make the dish watery, so ensure it's well-drained.
   🕒 05:59
10. Place the chilled udon noodles in a serving bowl.
    🕒 06:33
11. Pour Mentsuyu (diluted to serving consistency) to taste over the udon.
    🕒 07:03
12. Arrange the simmered fried tofu on top of the udon.
    🕒 07:10
13. Garnish with finely chopped green onions to taste and grated ginger (1 piece). It's ready to serve!
    🕒 07:22