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
- 10g Kombu (dried kelp)
- 15g Katsuobushi (bonito flakes)
- 10g Niboshi (dried sardines)
- 1l Water
- 5 tbsp (75ml) Soy sauce
- 2 tbsp Mirin
- ½ tsp Salt
- 4-5 portions Udon noodles
- Spring onion finely chopped
- 12-15 Slices of Kamaboko (or narutomaki - Japanese fishcakes)
MAKING the KITSUNE ABURAAGE
- Fill a pot with plenty of water and bring it to a boil. (It should be enough to completely cover the aburaage.)
- Add 1 tsp of salt and the aburaage to the pot. Place a drop lid on top and boil for 3 minutes.
- Remove the aburaage from the pot and wash them under cold running water.
- Squeeze out the excess liquid.
- Take another pan and add 100ml water, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.
- Once the sugar is dissolved, add 2 tbsp tsuyu and 1 tbsp soy sauce.
- Bring the liquid to almost boiling, then turn the heat down to a low setting.
- Add the aburaage to the pan and place the drop lid on the top.
- Cook for 15 minutes or until the liquid is reduced by one third (whichever is faster).
- Place the aburaage into a container and leave them to cool.
- Once cooled, place in the fridge for at least a few hours, preferably overnight.
MAKING AWASE DASHI
- Remove and discard the heads of the niboshi.
- Pour 1 litre of cold water into a pot and add the niboshi and kombu. Leave to soak for 30 minutes.
- After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
- Allow to the dashi to heat up until small bubbles start to appear and turn off the heat. Do not let it boil.
- 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.
UDON AND BROTH
- Boil the udon according to the instructions on the packaging.
- Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
- Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin.
- Turn off the heat and add ½ tsp salt. Mix well.
- Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
- Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
- Divide the broth evenly into each bowl and top with chopped spring onion, kamaboko and the kitsune aburaage.
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