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Kitsune Udon (Japanese Fox Udon)

Finished bowl of kitsune udon with aburaage, green onions, and shichimi
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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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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Courses:
Difficulty: Beginner
Servings: 2
Calories: 430
Description
Kitsune Udon is a comforting Japanese noodle soup made with bouncy udon noodles, a light dashi broth, and sweet-savory simmered aburaage (thin deep-fried tofu). It is an easy, gentle meal for days when you want something warm and soothing.
Ingredients
  • 2 portions udon noodles
  • 2 sheets aburaage (thin deep-fried tofu)
  • green onions (scallions) (to taste)
  • shichimi togarashi (Japanese seven-spice blend) (to taste)
    • For the Sweet-Savory Aburaage
  • 100 ml water
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
    • For the Udon Broth
  • 600 ml water
  • 1 1/2 tsp dashi powder
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 pinch salt
Instructions
  1. 1
    Prepare the aburaagePouring boiling water over aburaage in a colander for kitsune udon

    Cut each sheet of aburaage in half. Place it in a colander, pour boiling water over it, then gently press out the excess moisture.

  2. 2
    Simmer the aburaageSweet-simmered aburaage in a saucepan for kitsune udon

    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.

  3. 3
    Make the brothPouring broth into a saucepan for kitsune udon

    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.

  4. 4
    Cook the udonUdon noodles boiling in water for kitsune udon

    Cook the udon according to the package directions, then drain well.

  5. 5
    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
Keywords: Kitsune Udon, Japanese Fox Udon, Japanese Udon, Aburaage, Japanese Noodle Soup, Easy Japanese Recipes
Read it online: https://easyjapanesecookinglab.com/recipe/kitsune-udon/