Kitsune Soba

Instructions

1. Prepare the aburaage
   Cut each aburaage in half and place in a colander. Pour boiling water over them to remove excess oil. Squeeze gently to drain and set aside.
2. Make the sweet broth
   In a small saucepan, combine 1/2 cup dashi, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake (if using). Bring to a simmer over medium heat and add the drained aburaage. Simmer for about 5 minutes until the aburaage absorbs the flavors. Remove from heat and set aside.
3. Prepare the noodle broth
   In a separate pot, combine the remaining dashi, 1 tablespoon soy sauce, and grated ginger. Bring to a gentle simmer and keep warm while you cook the noodles.
4. Cook the soba noodles
   Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Do not overcook as they should remain slightly firm. Drain and rinse under cold water to remove excess starch. Divide between two serving bowls.
5. Assemble the dish
   Pour the hot noodle broth over the soba noodles. Top each bowl with 2 pieces of the simmered aburaage. Garnish with sliced green onions and nori strips.
6. Serve immediately
   Serve with shichimi togarashi on the side for those who prefer a spicy kick. The dish should be enjoyed while the broth is hot and the noodles are still firm.