Dish

Kitsune udon

Udon Noodles with Fried Tofu

Kitsune udon is made with thick udon noodles that are cooked until they are tender but still chewy. The broth is typically made with soy sauce and dashi, and is simmered with various vegetables and seasonings. The dish is typically topped with fried tofu, green onions, and fish cakes.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kitsune udon originated in the Kansai region of Japan, and is a popular dish in the area. It is often served in casual restaurants and street vendors.

Dietary considerations

Kitsune udon is high in sodium due to the soy sauce and dashi broth, and is not suitable for those with soy or gluten allergies or sensitivities. It is also high in calories and carbohydrates due to the noodles and toppings.

Variations

There are many variations of Kitsune udon, including different types of broth and toppings. Some variations include adding vegetables or meat to the broth, or using different types of noodles.

Presentation and garnishing

Kitsune udon is typically served in a large bowl, and is often garnished with green onions or other herbs.

Tips & Tricks

To fully enjoy Kitsune udon, it is important to slurp the noodles loudly and drink the broth directly from the bowl. This is considered good manners in Japanese culture, and also helps to cool down the hot broth.