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Two sweet simmered aburaage tofu pouches (kitsune udon no age) in a small white bowl with their amber simmering liquid

Kitsune Udon No Age (Sweet Simmered Tofu Pouches)

Sweet simmered aburaage (fried tofu pouches) — the golden, juicy topping that makes kitsune udon what it is. Simple, make-ahead, and keeps in the fridge for days.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 pieces
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 pieces aburaage (fried tofu sheets) about 40g
  • 50 ml water
  • 1 tbsp sake
  • 2 tbsp mirin
  • 1 tsp sugar
  • 1 tbsp soy sauce

Method
 

  1. If using rectangular aburaage sheets, cut each piece in half lengthwise. Pre-cut square sushi-age can be used as is.
  2. Place the aburaage in a mesh strainer and pour hot water generously over both sides to wash off the surface oil (abura-nuki). Press gently between paper towels to remove excess water.
  3. In a small frying pan or shallow saucepan, combine the water, sake, mirin, sugar, and soy sauce. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  4. Add the aburaage in a single layer. Reduce the heat to low and simmer for 5 minutes, turning halfway through so both sides absorb the seasoning.
  5. Turn off the heat and leave the aburaage in the broth until completely cool — at least 30 minutes. This is when the flavour is drawn deep into the aburaage. Use in kitsune udon, soba, or inarizushi.