Denji’s Udon and Sausage (Chainsaw Man)

Two chaotic comfort dishes for the price of one: slippery udon with aburaage (fried tofu pocket) and a solo sausage that screams "I'm just happy to be here!" A true Denji meal if there ever was one.

Ingredients:

Dashi Stock

• 4 cups of water

• 2 cup of katsuobushi (dried bonito flakes)

• 1 big piece of Kombu

Udon Broth

• 1 tbsp sugar

• 2 tbsp soy sauce

• Pinch of salt

• 1 tbsp Mirin

Inari age

• Aburaage (deep-fried tofu pouch)

• 1 1/2 cups dashi

• 3 tbsp mirin

• 3 tbsp sugar

• 3 tbsp soy sauce

Others

• 1 Big sausage 😉 

• 2 Packs of frozen Udon noodles

• Sliced green onions

Directions:

1. For Dashi stock, soak Kombu in water for 20 minutes. 

2. Transfer in pot and heat until boils. Turn off heat and Remove Kombu.

3. Add katsuobushi and simmer for 15 minutes. Strain. Remove katsuobushi and use this dashi for Inari age and set the rest aside for udon. 

4. Cut aburaage in half and Boil the it in water for 2 minutes.

5. Drain and in the same saucepan, combine 1 1/2 cups of the dashi, soy sauce, mirin, and sugar. Boil. Add aburaage with Otoshibuta on top for 30 minutes. Then let it cool.

6. Now for the rest of the udon dashi. add mirin, sugar, soy sauce and salt into the broth and let it boil. Set aside.

7. Boil frozen udon noodles based of the packaging.

8. Slice sausage horizontally and pan fry.

9. In a bowl, add the udon, the broth. Then place the Inari age on top with the sliced scallions. Serve with sausage.