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–+ servings

Kitsune Udon (Udon Noodles with Deep Fried Tofu)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time10 minutes
Cook Time10 minutes
Resting time3 hours
Total Time3 hours 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Calories 396
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 3 hours
Total Time: 3 hours 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions
Calories: 396

Ingredients 
 

Kitsune

  • 2 pieces fried tofu pouch (aburaage) (aburaage)
  • ½ tsp salt
  • 100 ml water
  • 2 tbsp sugar
  • 1 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp tsuyu sauce use kombu base for plant-based diets
  • 1 tbsp soy sauce

Udon soup

Other elements

  • 2 portions udon noodles
  • finely chopped green onions 1 tbsp each for each portion
  • 6 slices kamaboko fish cake (kamaboko) omit for plant-based diets

Instructions 

Making the kitsune aburaage

  • Fill a pot with enough water to submerge the aburaage and bring it to a boil. Add ½ tsp salt and 2 pieces fried tofu pouch (aburaage) to the pot.
    boiling deep fried tofu pouches in water
  • Place a drop lid on top to help keep them submerged and boil for 3 minutes.
    deep fried tofu pouches simmering with steel drop lid
  • Remove the aburaage from the pot and wash them in cold water.
    soaking deep fried tofu pouches in bowl of water
  • Squeeze out the excess liquid.
    drained deep fried tofu pouches
  • Take another pan and add 100 ml water, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.
    making kitsune udon seasoning in small saucepan
  • Once the sugar is dissolved, add 2 tbsp tsuyu sauce and 1 tbsp soy sauce.
    deep fried tofu seasoning in a small saucepan
  • Bring the liquid to almost boiling, then turn the heat down to simmer and add the aburaage.
    simmering deep fried tofu pouches in sauce
  • Place the drop lid on the top and simmer for 15 minutes or until the liquid is reduced by one third.
    simmering deep fried tofu pouch in sauce with drop lid in a saucepan
  • 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.
    seasoned deep fried tofu pouches in a steel container

Noodles and Broth

  • Boil 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with hot water to remove excess starch.
    chilling udon noodles in a sieve
  • Pour 500 ml dashi stock into the pan and add 2 tbsp soy sauce, 1 tbsp mirin and turn the heat on high. Boil for 1-2 minutes, turn off the heat and add ¼ tsp salt.
    udon soup in a sauce pan
  • Cut the seasoned tofu pouches into triangles by cutting in half diagonally.
    seasoned deep fried tofu pouches (aburaage) cut into triangles on a wooden chopping board
  • Divide the udon into serving bowls, pour the broth over the top and garnish with the seasoned tofu pouches, kamaboko fish cakes and chopped green onion.
    Kitsune Udon made with udon noodles in a dashi soup topped with fried tofu pouches, pink and white fish cakes (kamaboko) and chopped green onions in a beige bowl with brown stripes
  • Enjoy!

Notes

The nutritional value is based on drinking all the soup soup (we do not typically drink up the soup when it comes to udon).

Nutrition

Calories: 396kcal | Carbohydrates: 75.6g | Protein: 10g | Fat: 3.1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Cholesterol: 1.8mg | Sodium: 3346mg | Fiber: 4.2g