Kitsune soba

Method

1. 1 Pour boiling water over the aburaage for 30 seconds to rinse off any old frying oil.
2. 2 Simmer the aburaage separately in soy sauce, mirin, and sugar for 15 minutes to allow the tofu pieces to absorb the sweet sauce.
3. 3 Simmer the meat separately, not in the broth, so that the broth retains its light and clear flavor.
4. 4 Simmer kombu broth with shiitake mushrooms for 12 minutes, then season with light soy sauce.
5. 5 Boil soba noodles for 4 minutes, then rinse with cold water and blanch again in hot water.
6. 6 Pour the broth over the braised aburaage, then place the piece of braised aburaage on top and sprinkle with chopped scallions and grated radish.

With an appliance

• Microwave 34 min

  Replace step 2: Place the oil-washed aburaage in a bowl with the sauce, cover loosely and microwave at 800W for 9 minutes, flipping at the 5th minute; reduce to about 6 minutes, slightly covered so the tofu absorbs the sauce evenly without having to constantly monitor the pot for dryness. The broth from step 4 should be cooked separately to maintain its light and clear flavor.