Kitsune Udon, a beloved Japanese noodle soup, offers a delightful balance of savory broth, chewy udon noodles, and the irresistible sweetness of deep-fried tofu (aburaage). This comforting dish is surprisingly easy to make at home, requiring readily available ingredients and a simple cooking process. The rich, umami-laden broth is a testament to the magic of dashi, a fundamental Japanese stock, combined with the subtle sweetness of mirin and the savory depth of soy sauce. The soft, spongy aburaage absorbs the flavors beautifully, creating a textural and gustatory experience that’s both satisfying and sophisticated.
Beyond the deliciousness, Kitsune Udon is incredibly versatile. Feel free to adjust the ingredients to your liking, adding vegetables like spinach or mushrooms, or customizing the spice level to suit your preference. Ready to experience the warmth and deliciousness of authentic Kitsune Udon? Let's dive into the step-by-step instructions below!
Tools Needed
Ingredients
- Charot
- Agisan (deep-fried tofu)
- Water: 200 mL (for Dashi) + 400 mL (for Udon Dashi)
- Dashi powder: 1 teaspoon (each for both Dashi and Udon Dashi)
- Sugar: 1 tablespoon
- Soy sauce: 1 tablespoon + 1 tablespoon (light soy sauce for Udon Dashi)
- Mirin: 1 tablespoon
- Sake: 1 tablespoon
- Katsubushi: a pinch (each for both Dashi and Udon Dashi)
- Frozen Udon noodles
- Shallots
- Ichimito garashi or Shichimi togarashi (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Broth
- Chop the charot diagonally and set aside.
- Cut the agisan into squares and boil them for a few minutes to remove excess oil.
- Dry the agisan and leave it to cool.
- In a pot, combine 200 mL of water, 1 teaspoon of dashi powder, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and a pinch of katsubushi. Simmer over low heat.
- Once the agisan has cooled, squeeze out excess water.
- In a separate pot, combine 400 mL of water, 1 teaspoon dashi powder, 1 tablespoon light soy sauce, 1 tablespoon mirin, 1 tablespoon sake, and a pinch of katsubushi. Bring to a boil.
Step 2. Cook the Agisan and Udon Noodles
- Place the agisan in the pot with the dashi and simmer over medium heat, then reduce heat to low and cook for 15 minutes.
- Add the frozen udon noodles to the udon dashi and cook according to package instructions.
Step 3. Make the Kitsune Udon Broth
- In a pot, combine 200 mL of water, 1 teaspoon of dashi powder, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and a pinch of katsubushi. Simmer over low heat.
- In a separate pot, combine 400 mL of water, 1 teaspoon dashi powder, 1 tablespoon light soy sauce, 1 tablespoon mirin, 1 tablespoon sake, and a pinch of katsubushi. Bring to a boil.
Step 4. Assemble and Serve
- In a bowl, place the cooked udon noodles, agisan, and shallots.
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Boiling the agisan helps the broth soak in and enhances the dashi flavor.
- The amount of dashi used is a matter of preference; adjust to your taste.
- Garnish with ichimito garashi or shichimi togarashi, if desired.
Nutrition
- Calories: 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 10-15g
FAQs
1. Can I use different types of tofu instead of aburaage?
Yes! While aburaage (deep-fried tofu pouches) is traditional, you can substitute with regular firm or silken tofu, though the flavor and texture will differ slightly. Silken tofu might break down more easily in the broth.
2. What can I do if I don't have mirin?
A small amount of sugar (about 1 teaspoon) mixed with a splash of dry sherry or sake can be a good substitute for mirin. Adjust the sweetness to your taste.
Enjoy your homemade bowl of comforting Kitsune Udon! This recipe is a great starting point for culinary experimentation; feel free to adapt it to your taste and dietary needs. Now go forth and savor the delicious results of your culinary adventure!