Kitsune Udon is a beloved Japanese dish featuring thick, chewy udon noodles bathed in a savory broth and topped with sweet and tender abura-age (deep-fried tofu) and fresh spring onions.
This dish is not only satisfying but also versatile, as it can be enjoyed hot or cold, making it a perfect choice year-round. Traditionally served in Japan during the hot summer months, Kitsune Udon is believed to offer cooling relief and nourishment in the face of the seasonal heat.
The heart of this dish lies in the carefully crafted broth, which combines umami-rich dashi paste with the sweetness of soy sauce, a hint of sake, and a touch of sugar. The udon noodles, cooked to tender perfection, soak up the flavors of the broth, creating a delightful harmony of taste. Topped with slices of abura-age that add a subtle sweetness and a satisfying texture, Kitsune Udon offers a comforting experience that delights the senses. Whether you’re enjoying it hot on a cool evening or chilled during the heat of the day, this dish promises to be a memorable addition to your culinary repertoire.
Ingredients
Main Ingredients
- 250 gram dried udon noodles
- 8 pieces abura-age (deep-fried tofu) (cut into triangles)
- 5 cups water
- 1 pinch salt
- 4 spring onions (finely slivered)
Broth
- 3 tablespoons dashi paste
- 6 cups water
- 1 tablespoon soy sauce
- 1 tablespoon sake
Instructions
- In a pot, bring 5 cups of water with a pinch of salt to a boil. Once boiling, add the dried udon noodles and cook until tender.
- In another pot, bring 6 cups of water to a boil. Add the dashi paste, soy sauce, sugar, and sake. Stir well.
- Drain the cooked noodles and rinse them under hot water. Drain again and place them in a serving dish.
- Once the broth comes to a boil, turn off the heat and stir in the fried tofu. Pour the hot broth over the noodles and garnish with slivered spring onions.
Nutritional Information
- Per serving
- Energy: 350 kcal / 1463 kJ
- Fat: 8 g
- Protein: 12.5 g
- Carbs: 53 g
