Abura-age

Momen-dofu style tofu is thinly sliced and fried in oil first at 110-120°C until it swells fully, and then at 180-200°C. This process of double frying enables the inside to retain the texture of tofu while the outer skin keeps the moisture out and stays crisp. It is placed on top of kitsune udon (‘fox’ udon noodles), which is an accordance with an old take that says that the sly fox put a piece of abura-age on his head just before he disappeared. It is also used to make inari zushi (sweetened and cooked abura-age filled with sushi rice).