Kitsune Udon (きつねうどん) or “Fox Udon”, is a Japanese noodle soup with aburaage. It consists of a dashi, soy, and mirin broth with udon noodles and seasoned aburaage. Udon noodles are thick wheat based Japanese noodles. Aburaage is a deep fried thin piece of tofu. It can usually be found frozen in Asian grocery stores. The aburaage should be rinsed with boiling water before use to remove excess oil. The aburaage is simmered in dashi, soy, and mirin to season it. Kitsune udon is also often topped with naruto (a type of kamaboko or fish cake). Togarashi (a chili powder commonly used as a condiment in Japan) can also be used to season.
This is a quick and tasty meal that can be made when you are in a pinch and are lacking in fresh food.
Kitsune Udon
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
- 1 aburaage (cut in half)
- 1/4 cup dashi
- 1/2 tablespoon soy
- 1/2 tablespoon mirin
- 1/2 tablespoon sugar
- 1 1/2 cups dashi
- 2 tablespoons soy
- 2 tablespoons mirin
- 1 teaspoon sake
- 1 serving udon noodles (cooked) (gluten free for gluten free)
- 1 grean onion (chopped)
directions
- Pour boiling water over aburaage and drain to rinse it.
- Simmer the aburaage in the dashi, soy, mirin and sugar until the liquid is almost gone.
- Heat the dashi, soy sauce, mirin, and sake in a small pan.
- Place the cooked udon noodles into a bowl and pour the soup over udon noodles.
- Place aburaage on the top.
- Garnish with grean onions and togarashi if desired.
Looking for more soup recipes?
LOL, I just posted an Udon recipe too! Our appetites are too similar…lookin’ good as always!
Kevin, it does look delicious and now I have a new ingredient to hunt for the next time at at an Asian market. My daughter has taken me to one here in Halifax last year. Now I just have to find it again.
Thanks for sharing with Presto Pasta Nights and bringing a different dimension to the term “pasta”
Kevin, I tried your udon recipe. Great success! thanks!
Fantastic! It was a hit with our family. Instead of aburaage, I fried thin slices of firm tofu. I also made kim bap to go with it.