Kitsune Udon

Name: Kitsune Udon
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 portions udon noodles; 2 sheets aburaage (fried tofu pouches); For the tofu: 100ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar; Broth: 800ml dashi, 2 tbsp light soy sauce, 2 tbsp mirin, salt; Spring onions, sliced; Shichimi pepper

きつねうどん/kee-TSOO-neh OO-don/

Also known as: Fox Udon, Udon with Fried Tofu

About this dish

Thick udon noodles in hot dashi broth, topped with a slice of sweet simmered fried tofu.

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Ingredients

🍜2 portions udon noodles

🧈2 sheets aburaage (fried tofu pouches)

🫙For the tofu: 100ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar

🍲Broth: 800ml dashi, 2 tbsp light soy sauce, 2 tbsp mirin, salt

🌿Spring onions, sliced

🌶️Shichimi pepper

Method

Serves 4

Pour boiling water over the aburaage to remove excess oil.

Simmer the tofu in the sweet dashi mixture until it absorbs most of the liquid.

Heat the broth ingredients together.

Cook the udon and divide between bowls, then pour over the broth.

Top with the sweet tofu and spring onions and serve with shichimi.

✓ What Makes it Authentic

Kitsune ('fox') udon comes from Osaka; foxes are said to love fried tofu, which is offered at Inari shrines.

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