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Kitsune Udon Noodles

In a pot boil the 5 cups of water with salt, once boiling add the dried udon noodles and cook until tender

In another pot boil the 6 cups of water with Dashi paste, soy sauce, sugar and sake.

Drain the noodles and rinse under hot water, drain and put in serving dish
Once broth is boiled turn off heat and stir in fried tofu, one hot pour broth other noodles and garnish with spring onions.

Note this dish can also be served cold.


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Quick Facts
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.


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