Kitsune Udon Recipe

Kitsune Udon is named for the fox, said to love fried tofu, and it is easy to see why. Golden pouches of aburaage simmered sweet and savoury sit atop springy noodles in a clean dashi broth, making a gentle, soothing bowl that suits any day.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 2 portions udon noodles
• 4 pieces aburaage (fried tofu pouches)
• 1 litre dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 2 tablespoons sake (optional)
• 2 spring onions, sliced
• 1 teaspoon grated ginger
• Shichimi togarashi, to serve
• 1 sheet nori, shredded (optional)

Instructions

1. Blanch the aburaage in boiling water for 1 minute to remove excess oil, then drain and squeeze gently.
2. Simmer the tofu pouches in 200 ml water with 1 tablespoon soy sauce, 1 tablespoon mirin and the sugar for 10 minutes until sweet and plump.
3. Make the broth by simmering the dashi with the remaining soy sauce, mirin and sake for 5 minutes.
4. Cook the udon according to the packet, drain and divide between warm bowls.
5. Ladle the hot broth over the noodles.
6. Top each bowl with the simmered tofu, spring onions and ginger.
7. Serve with shichimi togarashi on the side for those who like a little heat.

Pro tips

• Blanching the aburaage first keeps the broth clean and lets it soak up the sweet seasoning.
• Slice the tofu pouches into strips for easier eating if you prefer.
• Do not boil the broth hard after adding soy sauce or it can turn cloudy.
• A soft-boiled egg makes a lovely addition to this gentle soup.

Frequently asked questions