豆皮烏龍麵 Kitsune Udon
(Udon Soup with Seasoned Fried Tofu Pouches)

材料 Ingredients

炸豆腐包 Aburaage (fried tofu pouch) 10 張 pouch 柴魚湯頭 Bonito stock 1 杯 cup 醬油 Soy sauce 3 大匙 Tbs 糖 Sugar 4 大匙 Tbs 水 Water 1 杯 cup 柴魚麵湯頭 Bonito Soup Base for Noodles 1 份 portion 冷凍烏龍麵 Frozen udon 4 包 pack 日式魚板 Kamaboko (fish cake) 8 片 slice 青蔥(切粒) Scallion (diced) 2 支 stalk

做法

1.	油豆腐在滾水裡燙1分鐘。用冷水沖洗後擠乾。
2.	把柴魚湯頭，醬油，糖和1杯水在鍋裡煮滾。放進炸豆腐包用小火煮到醬汁收乾。當中要不時翻面，最後用鍋鏟輕輕將豆包中的醬汁壓出收乾。
3.	柴魚麵湯頭煮開後，放進烏龍麵。再度煮滾後加入魚板煮30秒後熄火。
4.	將麵夾入碗裡，上放兩張豆皮和兩片魚板。舀湯入碗，最後再撒上蔥粒。

PROCEDURE

1.	Blanch the fried tofu pouches in boiling water for 1 minute. Rinse under cold water then squeeze dry.
2.	Place the bonito soup base, soy sauce, sugar and 1 cup of water in a pan. Bring the mixture to a boil then turn the heat to low. Add the fried tofu pouches and cook until all the liquid evaporates - turn the pouches occasionally. When the sauce is almost gone, gently press the pouches with a spatula to release more liquid.
3.	Bring the Bonito Soup Base for Noodle to a boil. Add the noodles and cook until the soup boils again. Add the fish cake and cook for 30 minutes. Turn off the heat.
4.	Place some noodles in a bowl, top with 2 tofu pouches and 2 slices of fish cake. Ladle soup in the bowl then sprinkle with diced scallion.

最後更新 (Last Update): 09/30/2020
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