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Kitsune udon in a blue bowl top down

Kitsune Udon (きつねうどん)

  • Author: Yuto Omura


How to make classic Kitsune Udon. (きつねうどん) Thick, chewy udon noodles served in a light dashi broth and topped with deliciously seasoned aburaage (twice fried tofu). Makes 4-5 portions.




  • 4-5 pieces of Aburaage
  • Water for boiling
  • 1 tsp Salt
  • 100ml Water
  • 2 tbsp Sugar
  • 1 tbsp Sake
  • 2 tbsp Mirin
  • 2 tbsp Tsuyu sauce
  • 1 tbsp Soy sauce



  • 4-5 portions Udon noodles
  • Spring onion finely chopped
  • 12-15 Slices of Kamaboko (or narutomaki - Japanese fishcakes)



  1. Fill a pot with plenty of water and bring it to a boil. (It should be enough to completely cover the aburaage.)
  2. Add 1 tsp of salt and the aburaage to the pot. Place a drop lid on top and boil for 3 minutes.
  3. Remove the aburaage from the pot and wash them under cold running water.
  4. Squeeze out the excess liquid.
  5. Take another pan and add 100ml water, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.
  6. Once the sugar is dissolved, add 2 tbsp tsuyu and 1 tbsp soy sauce.
  7. Bring the liquid to almost boiling, then turn the heat down to a low setting.
  8. Add the aburaage to the pan and place the drop lid on the top. 
  9. Cook for 15 minutes or until the liquid is reduced by one third (whichever is faster).
  10. Place the aburaage into a container and leave them to cool.
  11. Once cooled, place in the fridge for at least a few hours, preferably overnight.


  1. Remove and discard the heads of the niboshi.
  2. Pour 1 litre of cold water into a pot and add the niboshi and kombu. Leave to soak for 30 minutes.
  3. After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
  4. Allow to the dashi to heat up until small bubbles start to appear and turn off the heat. Do not let it boil. 
  5. Take a large heatproof bowl and place a sieve lined with kitchen paper inside. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl. 


  1. Boil the udon according to the instructions on the packaging.
  2. Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
  3. Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin. 
  4. Turn off the heat and add ½ tsp salt. Mix well.
  5. Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
  6. Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
  7. Divide the broth evenly into each bowl and top with chopped spring onion, kamaboko and the kitsune aburaage.
  8. Enjoy!

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