Recipe
Homemade Kitsune Udon
Golden Delight: Homemade Kitsune Udon - A Taste of Japan's Culinary Heritage
4.7 out of 5
Indulge in the comforting flavors of Japan with this homemade Kitsune Udon recipe. This traditional dish features thick udon noodles in a flavorful soy-based broth, topped with sweet and savory fried tofu. It's a beloved classic that will transport you to the streets of Japan.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan dashi stock), Dairy-free, Nut-free, Low-fat
Allergens
Soy, Wheat
Not suitable for
Gluten-free (due to the udon noodles)
Ingredients
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250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
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200g (7 oz) fried tofu (aburaage) 200g (7 oz) fried tofu (aburaage)
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4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
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4 tablespoons soy sauce 4 tablespoons soy sauce
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2 tablespoons mirin 2 tablespoons mirin
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1 tablespoon sugar 1 tablespoon sugar
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2 green onions, thinly sliced 2 green onions, thinly sliced
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 60g, 8g
- Protein: 12g
- Fiber: 3g
- Salt: 2g
Preparation
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1.In a pot, bring the dashi stock to a boil.
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2.Add the soy sauce, mirin, and sugar to the pot and stir well.
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3.Reduce the heat to low and let the broth simmer for 5 minutes.
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4.Meanwhile, prepare the udon noodles according to the package instructions.
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5.In a separate pan, lightly fry the tofu until golden brown.
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6.Cut the fried tofu into thin strips.
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7.Divide the cooked udon noodles into serving bowls.
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8.Pour the hot broth over the noodles.
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9.Top each bowl with the fried tofu and garnish with sliced green onions.
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10.Serve hot and enjoy!
Treat your ingredients with care...
- Udon noodles — Cook the udon noodles according to the package instructions, but make sure not to overcook them as they should remain slightly chewy.
- Fried tofu (aburaage) — Before cutting the fried tofu into strips, soak it in hot water for a few minutes to remove excess oil and soften it.
Tips & Tricks
- For a richer flavor, you can add a small piece of kombu (dried kelp) to the broth while simmering.
- Customize your Kitsune Udon by adding other toppings such as tempura, boiled egg, or steamed vegetables.
- If you prefer a sweeter broth, increase the amount of sugar or mirin in the recipe.
- Leftover Kitsune Udon can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Serving advice
Serve Kitsune Udon hot in individual bowls, allowing everyone to enjoy the comforting warmth of the dish. Pair it with a side of pickled vegetables or a simple cucumber salad to add a refreshing contrast to the flavors.
Presentation advice
When serving Kitsune Udon, make sure to arrange the fried tofu strips on top of the noodles in an appealing manner. Garnish with a sprinkle of sliced green onions for a pop of color. The broth should be clear and aromatic, inviting everyone to dive into the bowl.
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