📝 About This Recipe
Kitsune Udon is a timeless Japanese classic featuring thick, chewy wheat noodles swimming in a delicate, umami-rich dashi broth. The star of the show is the 'Aburaage'—fried tofu pouches simmered in a sweet and savory glaze—which, according to Japanese folklore, is the favorite food of the fox (Kitsune). This dish offers a perfect harmony of salty, sweet, and earthy flavors, making it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Sweet Inari Tofu (Kitsune)
- 2 pieces Aburaage (rectangular deep-fried tofu pouches)
- 1/2 cup Dashi stock (kombu or bonito based)
- 1 tablespoon Sugar (granulated)
- 1 tablespoon Soy sauce (Japanese dark soy sauce)
- 1/2 tablespoon Mirin (sweet rice wine)
The Noodle Soup Base
- 3 cups Dashi stock (high quality homemade or instant)
- 1.5 tablespoons Usukuchi soy sauce (light-colored Japanese soy sauce)
- 1.5 tablespoons Mirin (to balance the saltiness)
- 1/4 teaspoon Salt (to taste)
Noodles and Garnishes
- 2 portions Udon noodles (frozen or fresh Sanuki-style udon)
- 2 stalks Green onions (finely sliced)
- 4 slices Narutomaki (Japanese fish cake with pink swirl)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare the Aburaage by placing the tofu pouches in a colander and pouring boiling water over both sides to remove excess surface oil. Pat dry gently with paper towels.
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2
Cut the Aburaage into halves (triangles or rectangles). In a small saucepan, combine 1/2 cup dashi, 1 tbsp sugar, 1 tbsp soy sauce, and 1/2 tbsp mirin.
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3
Bring the saucepan to a simmer over medium heat. Add the Aburaage pieces, ensuring they are submerged. Place a drop-lid (otoshibuta) or a small piece of parchment paper directly on the tofu.
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4
Simmer the tofu for 8-10 minutes until most of the liquid has been absorbed. Remove from heat and set aside to cool slightly; they will soak up more flavor as they sit.
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5
In a separate medium pot, combine 3 cups of dashi stock, 1.5 tbsp light soy sauce, and 1.5 tbsp mirin for the main soup base.
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6
Bring the soup base to a gentle boil, then reduce heat to low to keep it hot without evaporating too much liquid.
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7
Prepare a large pot of boiling water for the udon noodles. If using frozen udon, boil for about 1-2 minutes until they unravel and are heated through. If using fresh, follow package instructions.
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8
Drain the udon noodles thoroughly. To ensure a clear soup, rinse the noodles briefly under hot water to remove excess starch before adding to the serving bowls.
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9
Divide the hot udon noodles between two deep ceramic bowls.
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10
Ladle the hot soup base over the noodles until they are just submerged.
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11
Carefully place 2 pieces of the seasoned Aburaage on top of each bowl of noodles.
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12
Garnish with sliced green onions, two slices of Narutomaki fish cake, and a sprinkle of Shichimi Togarashi for a hint of heat.
💡 Chef's Tips
Use frozen udon instead of dried; the texture is significantly closer to fresh handmade noodles with a superior 'mochi-mochi' chew. Don't skip the hot water rinse for the Aburaage, as removing the old frying oil is crucial for a clean, professional flavor. Use 'Usukuchi' (light) soy sauce for the broth if possible; it provides the necessary saltiness without turning the broth too dark. If you have time, make your dashi from scratch using kombu and katsuobushi for a restaurant-quality depth of flavor. Be gentle when handling the simmered tofu; it becomes very soft and delicate once it absorbs the sweet seasoning.
🍽️ Serving Suggestions
Serve with a side of vegetable or shrimp tempura for added crunch and decadence. Pair with a cold glass of Mugicha (roasted barley tea) to balance the savory-sweet notes. A small side of Inari sushi (rice-filled tofu) is a traditional way to make this a 'Double Kitsune' feast. Offer extra Shichimi Togarashi or ginger paste on the side for guests who prefer more zing. Finish the meal with a light Matcha mochi or seasonal fruit to cleanse the palate.