Dive into the comforting warmth of Kitsune Udon (or Soba!), a delightful Japanese stew brimming with flavour and texture. This isn't your average noodle soup; it's a culinary adventure featuring melt-in-your-mouth aburaage (deep-fried tofu pockets) that soak up the rich dashi broth, creating an umami explosion in every bite. Imagine tender noodles swimming in a savory broth infused with the sweetness of mirin and the subtle depth of soy sauce, all punctuated by the satisfying chew of the aburaage. This recipe elevates the simple comfort food to a sophisticated yet approachable dish, perfect for a cozy night in or a special occasion.
This ultimate Kitsune Udon/Soba recipe guides you through creating this masterpiece from scratch, ensuring a restaurant-quality experience in the comfort of your own kitchen. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to make your own incredible Kitsune Udon or Soba!
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak in 300cc water (or boil/microwave for 3 minutes). Squeeze out excess water and reserve the soaking liquid.
- Cut in half. Boil in water for 5 minutes to remove excess oil. Cool in cold water, then lightly squeeze out excess water.
Step 2. Simmer the Stew
- Arrange pre-boiled fried tofu in a donut shape in a pan. Place rehydrated shiitake mushrooms in the gaps.
- Add 300cc diluted noodle soup, reserved mushroom soaking liquid, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes, covered with a paper towel or drop lid.
Step 3. Chill and Marinate
- Turn off heat and let cool. Refrigerate for at least a few hours to allow flavors to meld.
Step 4. Serve the Ultimate Kitsune Udon/Soba
- Cut the fried tofu and shiitake mushrooms into thin strips. Serve over chilled somen, soba, or udon noodles. Garnish with green onions and ladle some of the broth over the top.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Removing excess oil from the fried tofu before stewing enhances flavor and creates a cleaner taste.
- Arranging the fried tofu in a donut shape allows the broth to circulate evenly and enhances cooking.
- Using a paper towel or drop lid during simmering helps the flavors to meld more deeply.
- Refrigerating the stew for at least a few hours, or even a week, will make the flavors richer and more intense.
Nutrition
- Calories: Insufficient data
- Fat: Insufficient datag
- Protein: Insufficient datag
- Carbs: Insufficient datag
FAQs
1. Can I use pre-fried tofu instead of frying my own?
Yes! Pre-fried tofu (aburaage) is readily available at Asian grocery stores. Just make sure to reheat it gently in the broth to soften it.
2. What kind of noodles are best for Kitsune Udon/Soba?
Thick udon noodles are traditional, but you can also use soba noodles for a slightly thinner, buckwheat flavor. Choose your favorite!
Enjoy your homemade bowl of ultimate Kitsune Udon or Soba – a testament to the magic of simple, fresh ingredients and a heartwarming recipe. This dish is perfect for sharing with loved ones, making it a delightful addition to any meal. Now go forth and savor the delicious results of your culinary adventure!