Kitsune Udon (Udon Noodles with Sweet Fried Tofu)
Local name: きつねうどん
In short: Thick, chewy udon in a light dashi broth, topped with sweet-simmered fried tofu and spring onions for a quick, comforting noodle soup. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Kitsune means fox, and folklore says foxes love fried tofu, which is how this bowl got its name: thick wheat noodles in a gentle dashi broth, crowned with a slab of sweet, juicy fried tofu. It is a staple of noodle shops across Japan and especially loved in the Kansai region, where the broth leans light and mellow. The tofu is simmered separately in a sweet soy liquid, then laid on top so it can soak into the broth as you eat.
Instructions
- Put the aburaage in a sieve and pour boiling water over them to rinse off the surface oil. Press gently to remove the water, then cut each sheet in half to form 8 triangles.
- Simmer the aburaage in the 200 ml of dashi with 2 tablespoons each of soy sauce, sugar and mirin for about 10 minutes, until nearly all the liquid is absorbed. Leave them in the pan to cool and absorb more flavor.
- In a large pot, heat the 1.2 liters of dashi with 4 tablespoons of soy sauce, 3 tablespoons of mirin and the salt until steaming. Keep it just below a simmer.
- Cook the udon in plenty of boiling water. Frozen noodles take 2 to 3 minutes and fresh noodles about 3 to 4, or follow the package. Drain well.
- Divide the noodles among 4 deep bowls and ladle the hot broth over them.
- Top each bowl with two pieces of aburaage, a spoonful of their liquid, spring onions and kamaboko if using. Serve with togarashi at the table.
Tips
- Frozen udon is the best choice outside Japan: it is springy and cooks straight from the freezer. Avoid the shelf-stable vacuum-packed kind if you can.
- For tanuki udon, replace the aburaage with tenkasu (tempura crumbs). For a vegan version, make the dashi from kombu and dried shiitake.
Questions and answers
Why is it called kitsune udon?
Kitsune means fox, and in folklore the fox messengers of Inari shrines love fried tofu. The name stuck to udon topped with sweet fried tofu.
Can I make the aburaage ahead?
Yes. They keep in their simmering liquid for up to 4 days in the fridge, or you can freeze them for a month. Warm them in the liquid before serving.
What is the difference between Kansai and Kanto style broth?
Kansai broth is lighter in color, made with pale soy sauce and plenty of kombu. Kanto broth is darker and saltier, with a stronger bonito flavor.
How long does it take to make Kitsune Udon (Udon Noodles with Sweet Fried Tofu)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Kitsune Udon (Udon Noodles with Sweet Fried Tofu)?
About 480 kcal per serving, with 16 g of protein, 72 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 72 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
