Kitsune Udon (きつねうどん) is a Japanese noodle soup with thick udon noodles in a savory broth.
It’s topped with sweet simmered aburaage (fried tofu pouch), said to be a fox’s favorite food.
The name “kitsune” means fox in Japanese.
Simple, comforting, and easy to make perfect for a cozy meal.
Ingredients
〈Udon and Soup〉
- Udon noodles (frozen or fresh): 2 servings
- Dashi (kombu or shiitake): 500ml
※The dashi recipe is already posted separately check it out if you need it! - Soy sauce: 2 tbsp
- Mirin: 1.5 tbsp
〈Sweet Soy-Fried Tofu〉
- Aburaage (fried tofu pouches): 2 pieces
- Dashi (kombu or shiitake): 100ml
- Soy sauce: 1.5 tbsp
- Mirin: 1.5 tbsp
- ・Sugar (or beet sugar): 1 tsp
〈Toppings〉
Chopped green onions etc…
Instructions
1. Boil the aburaage briefly to remove excess oil. Pat dry.
2. In a small pot, combine dashi, soy sauce, mirin, and sugar. Add the aburaage and simmer for 5 minutes. Turn off the heat and let it soak.
3. In another pot, combine all the udon broth ingredients. Bring to a gentle boil.
4. Cook the udon noodles, then drain.
5. Place the noodles in a bowl, pour the hot broth over, and top with sweet tofu and green onions.
Perfect for a cozy night in!
VIDEO: Watch How to Make It
https://www.instagram.com/reel/DHvb5cvpgI9
Point
- Use a good-quality dashi: Kombu and shiitake mushroom make a rich vegan broth.
- Simmer the aburaage in soy sauce, mirin, and sugar until it absorbs the sweet-salty flavor.
- Boil udon noodles just until tender — don’t overcook.
- Assemble just before serving to keep the noodles springy and the aburaage juicy.
