Easiest Way to Prepare Yummy ‘Kitsune’ Udon

Easiest Way to Prepare Yummy ‘Kitsune’ Udon Delicious, fresh and tasty.

‘Kitsune’ Udon. Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. This hearty udon soup is one of the most popular. Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu.

Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage.

Kitsune Udon literary means fox udon, or fox noodles, in Japanese.

The name came from the folktale that fox Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh.

You can have ‘Kitsune’ Udon using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of ‘Kitsune’ Udon

1. It’s 2 of Abura-age (Fried Thin Tofu).

2. Prepare 1/2 cup of Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder.

3. It’s 1 tablespoon of Sugar.

4. It’s 1 tablespoon of Soy Sauce.

5. Prepare 1 tablespoon of Mirin.

6. It’s 2 of servings Udon Noodles.

7. Prepare 1 of Spring Onion *finely chopped.

8. Prepare of Shichimi (Japanese Chilli Spice Mix).

9. You need of <Soup>.

10. Prepare 2 cups of Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder.

11. You need 2 tablespoons of Sake (Rice Wine).

12. Prepare 1/2 teaspoon of Salt.

13. You need 1 tablespoon of Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal.

14. It’s 1/2 tablespoon of Mirin.

Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine.

It is often served hot as a noodle soup in its simplest form, as kake udon.

Kitsune udon literally means "fox udon." What a silly name, right?

The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping.

‘Kitsune’ Udon instructions

1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. *Note: If you don’t have the microwave, soak in hot water is alternative option..

2. Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside to allow soak up the sauce..

3. Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt..

4. Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water..

5. Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy..

6. Note: You do not need to waste the soup. I usually drink it all..

The udon broth is made from scratch.

This kitsune udon recipe consists of udon noodles in dashi bonito stock with aburaage tofu on top.

Create one of Japan's favourite udon soup dishes at home with this Kitsune udon recipe.

Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty Kitsune is "fox" in Japanese, but don't worry, we don't use fox meat in the dish.

Kitsune udon: Udon topped with an extremely popular topping called "aburaage," a sheet of fried tofu that is boiled in a sweet sauce.