Kitsune Udon
Traditional dish · Japanese
A beloved variation of Kake Udon, this version is distinguished by the addition of sweet, braised aburaage (deep-fried tofu pouches). The slightly sweet tofu complements the savory broth beautifully.
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Ingredients
- Udon noodles400g
- Kombu (dried kelp)10g
- Katsuobushi (bonito flakes)20g
- Soy sauce6 tbsp
- Mirin4 tbsp
- Sugar2 tbsp
- Water1 liter
- Aburaage (fried tofu pouches)4 pieces
- Scallions2 stalks
Steps
- 1
Prepare the dashi broth: Soak kombu in 1 liter of water for 30 minutes. Heat gently, remove kombu just before boiling. Add katsuobushi, simmer for 1 minute, then strain.
- 2
Prepare the aburaage: Blanch the aburaage in boiling water to remove excess oil, then squeeze dry. Simmer in a mixture of 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 1/2 cup water until liquid is absorbed.
- 3
Season the dashi broth with remaining soy sauce, mirin, and a pinch of salt if needed.
- 4
Cook udon noodles according to package directions. Drain well.
- 5
Divide the cooked udon noodles among four serving bowls.
- 6
Ladle the hot dashi broth over the noodles.
- 7
Top each bowl with a piece of braised aburaage and chopped scallions.
