Udon is a traditional Japanese noodle dish. This recipe allows you to make "kitsune udon," noodles topped with deep-fried tofu boiled in salty-sweet sauce. The udon soup and the deep-fried tofu serve as accents, making it a satisfying dish. We hope you enjoy making this recipe.
What is Kitsune? Kitsune" means fox in Japanese, and Udon topped with Aburaage came to be called "Kitsune Udon" because it was thought that Aburaage was a favorite food of fox in old Japan.
Nutrition per Serving
- 2 pieces aburaage (Deep fried tofu)
- 0.42 cup dashi stock
- 0.5 tbsp usukuchi soy sauce
- 0.5 tbsp mirin
- 0.5 tsp sugar
- 2.54 cup dashi stock
- 2.5 tbsp soy sauce
- a little salt
- 2 servings udon noodles
- 2 pieces green onions/scallion
- Cut the aburaage (deep-fried tofu) in half, and pour boiling water over both sides to remove the excess oil.
- Cut the green onion into small slices.
Put all ingredients of A in a pot and bring to a boil. Add the aburaage and simmer over low heat until the broth is absorbed. Turn off the heat.
Put the ingredients of B in a separate pot and turn on the heat. Turn the heat off once it boils.
Boil the udon noodles in boiling water and drain in a colander.
Serve the udon and aburaage in a bow. Pour in the udon soup made in step 3. Top with green onions.
See also the recipe for handmade udon noodles.