Place aburaage over a colander and pour boiled water over it to remove excess oil.
Prepare your oage, which is the “Kitsune” part of the Kitsune Udon.
Prepare 2 pieces of kamaboko and trim the scallion.
Make the udon; follow instructions on the package.
Add udon and soup in a bowl and top it with kitsune and kamaboko, and garnish with scallions.
To add a little kick of spice, sprinkle some ichimi togarashi!