This was
Kitsune-Udon, or udon noodle soup with seasoned
Abura-age (deep-fried tofu).
It's a happy moment to find
Abura-age in a meal when I am in Japan, including my trip to Japan this time. Sweet and savory, seasoned
Abura-age is my favorite Udon soup topping, which is also my favorite
Inari-sushi wraps. My mother bought plenty of
Inari-sushi for our lunch during my stay.
Abura-age can be made from thick cut Tofu. I enjoyed thick
Abura-age, so-called
Atsu-age with freshly grated ginger and a little of soy sauce for lunch.
In addition to store-bought, pre-fried
Atsu-age, homemade
Atsu-age with seasoned soy sauce and freshly grated daikon radish was another lunch.
Yum!
