Contents
Kitsune Udon
Ingredients
For the Homemade Dashi
- 1 piece kombu (dried kelp)
- 600 ml water
- 15 g katsuobushi (dried bonito flakes) (optional, skip for vegetarian/vegan)
For the Soup Broth
- 540 ml dashi (Japanese soup stock)
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp usukuchi (light-colored) soy sauce (or substitute regular soy sauce)
- 0.5 tsp Diamond Crystal kosher salt
For the Kitsune Udon
- 4 Inari age (seasoned fried tofu pouches)
- 1 green onion/scallion
- 4 slices narutomaki (fish cake) (optional, skip for vegetarian/vegan)
- 2 servings udon noodles (500 g frozen or parboiled; 180 g dry udon noodles)
- Shichimi togarashi (optional)
Instructions
Before You Start
- Gather all ingredients. Making homemade dashi is recommended for the best flavor, but you can also use a dashi packet or powder.
To Make the Homemade Dashi
- Soak the kombu in water for at least 30 minutes (or up to 3 hours for deeper flavor).
- Transfer the kombu and water to a saucepan and slowly bring to a boil over medium-low heat.
- Just before boiling, remove the kombu to prevent bitterness.
- (Optional) Add katsuobushi and bring to a boil again. Simmer for 15 seconds, then remove from heat.
- Let the katsuobushi settle for 10 minutes, then strain the dashi.
To Make the Soup Broth
- In a saucepan, add dashi, mirin, sugar, soy sauce, and salt.
- Bring to a boil, then turn off the heat or keep on a low simmer.
To Prepare the Toppings
- Squeeze excess liquid from Inari age (or keep it as is, if preferred).
- Slice the green onion and narutomaki.
To Cook the Udon Noodles
- Bring a large pot of water to a boil.
- Cook frozen udon for 1 minute or follow package instructions for dry udon.
- Drain the noodles well to avoid diluting the soup.
To Serve
- Divide the drained udon noodles into serving bowls.
- Pour the hot broth over the noodles.
- Top with Inari age, narutomaki, and green onions.
- Sprinkle with shichimi togarashi if desired.
Notes
🦊 Kitsune Udon: The Ultimate Japanese Comfort Food 🍜✨
Warm, savory, and utterly satisfying—Kitsune Udon (きつねうどん) is a classic Japanese noodle soup that brings pure comfort in every bite! Featuring thick and chewy udon noodles, a delicate dashi broth, and sweet-savory fried tofu pouches, this dish is simple yet packed with umami flavor. Whether you need a quick weekday meal or a cozy bowl to lift your spirits, Kitsune Udon is always a great choice! 🇯🇵💛🍜 A Bowl Full of Comfort: My Love for Kitsune Udon
There’s something truly special about Kitsune Udon. The moment you lean over the bowl, the aroma of the rich dashi broth fills the air, wrapping you in warmth. The chewy noodles and the tender, flavorful aburaage (fried tofu pouch) soak up all that umami goodness, making every bite unbelievably satisfying. For me, Kitsune Udon is more than just a meal—it’s a nostalgic dish that brings a sense of home. Whether enjoyed on a chilly evening or as a quick meal after a long day, it always hits the spot! 😋💕🦊 What Is Kitsune Udon?
Kitsune Udon is a traditional Japanese noodle soup made with three key elements: ✅ Thick Udon Noodles – Soft, chewy, and perfect for soaking up the flavorful broth. ✅ Umami-Rich Dashi Broth – A light yet deeply savory soup made from kombu (seaweed) and bonito flakes. ✅ Sweet-Savory Fried Tofu (Aburaage) – Deep-fried tofu pouches simmered in soy sauce, mirin, and sugar for a deliciously sweet and umami-packed topping. But why is it called “Kitsune” Udon? 🦊 In Japanese folklore, kitsune (foxes) are believed to love aburaage. Another theory suggests that the golden-brown color of fried tofu resembles a fox’s fur. Either way, this foxy dish has been a beloved staple in Japanese cuisine for centuries!🏆 3 Essential Ingredients for the Perfect Kitsune Udon
To make an authentic and flavorful bowl, you’ll need high-quality ingredients. Here’s what makes all the difference:1️⃣ Dashi: The Heart of the Broth 🍶
A great dashi broth is the foundation of Kitsune Udon. Skip the instant powders—homemade dashi is so much better and only takes a few minutes! 🔹 Best dashi options:- Awase Dashi (kombu + bonito flakes) – Classic and deeply flavorful
- Katsuo Dashi (bonito flakes only) – A strong umami punch
- Kombu Dashi (for vegetarians/vegans) – Light yet flavorful
2️⃣ Udon Noodles: Thick, Chewy, and Satisfying 🍜
Not all udon noodles are the same! The best ones have a bouncy, chewy texture that holds up in the broth. 🔹 Best choices:✅ Sanuki Udon (Frozen or Parboiled) – Firm, chewy, and authentic
❌ Avoid dried udon noodles – They tend to be too soft and break apart easily.
3️⃣ Aburaage: The Iconic Tofu Topping 🥢
Sweet, juicy, and full of umami, aburaage makes Kitsune Udon truly special! 🔹 Packaged vs. Homemade?- Packaged Inari Age (seasoned tofu pouches) – A quick and easy option!
- Homemade Aburaage – If you can find raw deep-fried tofu, seasoning it yourself makes the dish even better.
🍽️ How to Enjoy Kitsune Udon
Kitsune Udon is delicious year-round! Here’s how to serve it: 🔥 Hot & Comforting: Perfect for chilly days, served steaming in a bowl of dashi broth. ❄️ Chilled & Refreshing: In summer, enjoy cold udon noodles with a drizzle of dashi-based sauce. 🌟 Toppings & Garnishes:✅ Narutomaki (pink swirl fish cake) 🍥
✅ Sliced scallions for freshness 🌿
✅ A sprinkle of shichimi togarashi (Japanese spice mix) for heat 🌶️
🔥 Pro Tips for the Best Kitsune Udon
✅ Make fresh dashi – It’s worth it! The broth will taste so much richer.✅ Use quality udon noodles – The texture makes all the difference!
✅ Let the aburaage soak – The longer it simmers in the sauce, the more flavorful it becomes.
✅ Serve immediately – Udon noodles are best when fresh and bouncy!
