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Kitsune udon for a cold evening
This is what the aburaage from last month was for. Warm the udon in boiling water for a minute, drain. Heat 400 ml dashi with 1 tbsp light soy sauce and 1 tbsp mirin, taste, add a pinch of salt if it is shy.
Noodles in the bowl, broth over them, two pieces of sweet aburaage on top, sliced spring onion, a little shichimi. Eat it by the window while it rains. That last part is not optional.