What Is Kitsune Udon?
Kitsune means “fox” in Japanese, but there is no fox in this bowl. The name comes from the sweet-simmered aburaage on top: in Japan, foxes are traditionally said to love this thin deep-fried tofu.
Tips for the Best Kitsune Udon
- Blanch the aburaage: Pouring boiling water over it removes excess oil and keeps the finished bowl light and clean-tasting.
- Let the aburaage rest: If you have time, let the simmered aburaage cool in its sauce before serving. It will absorb even more flavor.
- Keep the broth gentle: Warm the broth just below a boil so its delicate dashi aroma stays bright.
Substitutions
- Udon: Frozen udon works perfectly in this recipe.
- Aburaage: You can use seasoned inari sushi tofu pouches instead. Skip the simmering step.
- Mirin: Alcohol-free mirin-style seasoning works well. You can also replace each tablespoon of mirin with 1 tablespoon of dry white wine plus 1/2 teaspoon sugar.
Recommended Ingredients
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Kitsune Udon (Japanese Fox Udon)
Ingredients
For the Sweet-Savory Aburaage
For the Udon Broth
Instructions
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Prepare the aburaage
Cut each sheet of aburaage in half. Place it in a colander, pour boiling water over it, then gently press out the excess moisture.
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Simmer the aburaage
Add the aburaage and all of the ingredients for the sweet-savory simmering sauce to a small saucepan. Cook over medium heat, turning the aburaage occasionally, until almost all of the liquid has reduced.
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Make the broth
In a separate pot, combine all of the udon broth ingredients. Warm over medium heat until steaming and just below a boil. Taste and adjust the salt if needed.
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Cook the udon
Cook the udon according to the package directions, then drain well.
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Assemble and serve
Divide the udon between two bowls and pour in the broth. Top with the sweet-simmered aburaage and green onions. Sprinkle with shichimi togarashi, if you like.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 430kcal
