Kitsune Udon (きつねうどん (kitsune udon))

Name: Kitsune Udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japan
Ingredients: 4 portions udon noodles; 1.2 l dashi; 3 tbsp light soy sauce, 2 tbsp mirin; 4 pieces aburaage simmered in soy, sugar and mirin; spring onion, shichimi

Overview

Kitsune udon is a bowl of thick wheat udon noodles in hot dashi broth, topped with a large piece of aburaage, deep-fried tofu that has been simmered in sweet soy sauce and mirin. The tofu soaks up the broth and gives the bowl a gentle sweetness against the savoury, smoky dashi. Sliced spring onion and a sprinkle of shichimi chilli pepper finish it. It is one of the most popular udon dishes and is especially loved in Osaka. It is especially common in Kyoto and Osaka, where the broth is lighter in colour.

History

Kitsune means fox, and the name comes from Japanese folklore in which foxes are said to love fried tofu. An Osaka noodle shop, Usami-tei Matsubaya, claims to have created the dish in the 1890s by placing seasoned tofu on top of udon. It is now found at noodle stands, train stations and convenience stores all over Japan.

Main ingredients

Udon noodles, dashi, sweet fried tofu (aburaage), soy sauce, mirin, spring onion. The soup is built on dashi and is usually served hot. Diet: pescatarian; not usually gluten-free.

Explore: Noodle soups · More soups from Japan

Recipe outline serves 4 · ~25 min

Ingredients

4 portions udon noodles
1.2 l dashi
3 tbsp light soy sauce, 2 tbsp mirin
4 pieces aburaage simmered in soy, sugar and mirin
spring onion, shichimi

Allergens: Contains: Gluten, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the aburaage in a little dashi, soy sauce, sugar and mirin for 10 minutes.
Heat the remaining dashi with soy sauce and mirin.
Cook the udon and drain.
Serve the noodles in the broth with the tofu and spring onion.