Kitsune Udon is a true Japanese comfort dish made with thick udon noodles served in a delicious umami-packed dashi broth and topped with a sweet and flavourful simmered tofu pouch. This is a classic noodle dish you can enjoy until the last slurp!
3 hrs 20 mins
what you'll need:
Wash tofu pouches
Bring a pot of water to a boil and add the tofu pouches and salt. Boil for 3 minutes.
Transfer to a bowl of cold water to cool them quickly and then squeeze to remove the excess water.
Add water, sake and mirin to a sauce pan. Mix over a medium heat and once dissolved, add tsuyu sauce and soy sauce.
Once almost boiling, lower to a simmer and add the tofu and a drop lid. Simmer for 15 minutes or until liquid is reduced by one third.
Transfer to a heatproof container and leave to cool. Once cool to the touch, cover and store in the fridge until it's time to serve.
Cook udon according to the instructions on the packaging. Once cooked, drain and rinse with hot water to remove the excess starch.
Add dashi, soy sauce and mirin to a saucepan. Heat on high and boil for 1-2 minute. Add salt, mix well and remove from the heat.
Divide the noodles and broth into serving bowls and top with the seasoned tofu pouches, a few slices of kamaboko and some chopped green onion.
FULL RECIPE »
See the full post for more information plus tips, tricks and storage information.
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