1. Recipes

How to Make Kitsune Udon - A Step-by-Step Guide

Udon is a popular Japanese noodle dish that has been enjoyed for centuries. It is a simple and comforting meal that is perfect for any time of the year. One popular variation of udon is Kitsune Udon, which features thick, chewy udon noodles in a flavorful broth topped with sweet and savory fried tofu.

The name Kitsune Udon comes from the Japanese word for fox, "kitsune," which is also associated with the fried tofu that is a key ingredient in this dish. The fried tofu is said to be a ...

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Ingredients

  • 1 ounce kombu (Japanese dried kelp)
  • 5 cups cold water
  • ¾ cup bonito flakes
  • 2 ounces aburaage (frozen, defrosted fried tofu cakes)
  • 2 ½ tablespoons soy sauce, divided
  • 2 tablespoons mirin, divided
  • 1 tablespoon white sugar
  • 1 teaspoon kosher salt
  • 1 pound frozen udon noodles
  • 2 tablespoons thinly sliced scallions

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 2
  • Yield: 2 servings

  • Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
  • Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
  • Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
  • Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
  • Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

    • Nutrition

    759 cal.

    • Total Fat: 3g
    • Sodium: 3903mg
    • Total Carbohydrate: 150g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 22g
    • Vitamin C: 1mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 248mg

    Categories

    Soup recipes
    Noodle recipes
    Tofu recipes
    Japanese recipes