Experience our authentic kitsune udon with crispy tofu and a savory broth. Quick, comforting, and a must-try dinner favorite awaits!
Kitsune Udon (Sweet Fried Tofu Udon)
Difficulty: ★★★☆☆2
servings15
minutes20
minutesKitsune Udon Ingredients
- Sweet Fried Tofu (Aburaage) Components
Aburaage (fried tofu pouches): 6 pieces (~7 cm square each) Substitute: Large aburaage pockets can be cut in half.
Dashi Stock: 500 ml (about 2 cups)
Soy Sauce (preferably light): 3 tablespoons
Sugar: 8 tablespoons
Note: The tofu pockets become sweet and flavorful. Adjust sugar to taste.- Kitsune Udon Components
Udon Noodles: ~200 g cooked per serving (dried or fresh udon)Note: 2 servings → ~400 g total cooked noodles.
Udon Broth (per 2 servings):
Dashi Stock: 600 ml (~2.5 cups)
Soy Sauce: 1½ tablespoons
Mirin: 1 tablespoon
Sugar: 1 teaspoon
Salt: 1/3 teaspoon (adjust for taste)Green Onion (long onion or scallions): to taste
Note: Sliced diagonally or small rounds.Simmered Aburaage: 1–2 pieces per bowl
(Optional) Yuzu zest or Shichimi Togarashi: for garnish
Kitsune Udon Directions
- Prep & Blanch the Aburaage
1.Remove Excess Oil:
・Bring a small pot of water to boil. Add aburaage.
・Press gently with chopsticks for 2–3 minutes to remove surface oil.
2.Drain & Rinse:
・Transfer aburaage to a colander. Rinse with cold water.
・Once cool enough, squeeze out moisture between your palms.
Tip: Removing excess oil results in a cleaner flavor and allows the sweet dashi to penetrate better. - Simmer the Sweet Tofu (Kitsune)
1.Combine Dashi & Seasonings:
・In a pot, mix 500 ml dashi, 3 Tbsp soy sauce, and 8 Tbsp sugar.
2.Heat: Place aburaage in the pot, bring to a gentle boil over medium heat.
3.Cover with Drop Lid: Once boiling, reduce to low heat, and simmer for about 15 minutes.
4.Cool in Broth: After 15 minutes, turn off heat. Let aburaage soak in the remaining liquid as it cools (it continues absorbing flavor). - Prepare the Udon Broth & Noodles
1.Udon Broth (2 servings):
・Combine 600 ml dashi, 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, and 1/3 tsp salt in a separate pot.
・Warm over medium heat. Adjust salt/soy if needed.
2.Cook Udon:
・Boil udon as per package instructions. Usually, dried udon takes ~7–10 minutes; fresh noodles ~2–3 minutes.
・Drain thoroughly. - Assemble Kitsune Udon
1.Reheat Aburaage (Optional):
・If cooled, gently rewarm in its sweet broth for a minute or two.
2.Place Udon in Bowls:
・Divide hot noodles into serving bowls.
3.Ladle Hot Broth:
・Immediately pour the simmering broth over noodles.
T4.op with Aburaage:
・Place 1–2 sweet tofu pockets on top.
5.Garnish:
・Add sliced green onion.
・(Optional) Zest of yuzu or a sprinkle of shichimi for extra flavor.
Notes
- ・Dashi Variation: Use homemade kombu-bonito dashi for best taste. Instant dashi can be used if short on time.
・Sweetness: The aburaage is quite sweet—feel free to reduce sugar if desired.
Texture: For a chewier aburaage, simmer shorter. For very soft and juicy aburaage, simmer slightly longer.
・Storing: Extra simmered aburaage can be kept in the fridge (in its broth) for 2–3 days.
・Serving: Serve immediately once assembled so the udon retains its texture.