Kitsune Udon (きつねうどん)

Easy Kitsune Udon recipe served in light dashi broth

Indulge in the rich flavors of Kitsune Udon (きつねうどん), a beloved Japanese noodle soup featuring thick, chewy udon noodles in a light and savory dashi broth. This comforting dish is elegantly topped with sweetened fried tofu (inari age), making it perfect for a cozy meal any time of the year. This recipe serves 4 people and is simple to prepare, ensuring a delightful dining experience.

Ingredients

For the Dashi Broth:

• 2 cups water
• 1 piece kombu (dried kelp, approximately 5 x 10 cm)
• 1 cup katsuobushi (dried bonito flakes; skip for a vegetarian option)
• 2 tablespoons soy sauce (usukuchi or regular, for depth of flavor)
• 1 tablespoon mirin (adds a hint of sweetness)
• 1 teaspoon sugar (optional, to enhance sweetness)
• Salt (to taste)

For the Udon:

• 12 oz (340 g) fresh or frozen udon noodles (thick, chewy noodles that absorb the broth beautifully)
• 4 pieces inari age (sweetened fried tofu pouches, can be found canned or in refrigerated sections)

For Garnishing:

• Chopped green onions (scallions, for freshness)
• Sliced narutomaki (fish cake, optional for traditional presentation)
• Shichimi togarashi (Japanese seven spice, optional for a spicy kick)

Instructions

Step 1: Prepare the Dashi Broth

1. Soak Kombu: Place the kombu in a pot with the water. Let it soak for about 30 minutes to extract its umami flavor.
2. Heat the Broth: Place the pot over medium heat. Bring it to just below boiling, then remove the kombu before the water starts to boil.
3. Add Katsuobushi: Stir in the katsuobushi and allow it to simmer for 5 minutes. This will enrich the broth with a deep, savory flavor.
4. Strain the Broth: Using a fine mesh sieve, strain the broth to remove the bonito flakes. Return the clear broth to the pot.
5. Season the Broth: Add soy sauce, mirin, sugar, and salt. Stir well and keep the broth warm on low heat, allowing the flavors to meld.

Step 2: Prepare the Udon Noodles

1. Cook Udon: In a separate large pot, bring water to a boil. Add the udon noodles and cook according to the package instructions (usually about 3–5 minutes for fresh noodles). Stir occasionally to prevent sticking.
2. Drain and Rinse: Once cooked, drain the noodles and rinse them under cold running water. This step helps to remove excess starch and prevents the noodles from becoming mushy.

Step 3: Prepare Inari Age

1. Prepare Inari Age: If using canned inari age, drain them and set aside. For a homemade version, simmer the fried tofu pouches in a mixture of soy sauce, sugar, and mirin until they absorb the flavors and become sweet.

Step 4: Assemble Kitsune Udon

1. Combine Noodles and Broth: Divide the cooked udon noodles evenly into serving bowls. Ladle the hot dashi broth over the noodles, ensuring they are submerged.
2. Top with Inari Age: Place a piece of sweetened inari age on top of each bowl of udon for that authentic touch.
3. Garnish: Sprinkle chopped green onions over each bowl. Add slices of narutomaki if desired, and sprinkle with shichimi togarashi for an extra kick.
4. Serve: Present your homemade Kitsune Udon hot and enjoy a taste of Japan in every comforting bite!

 

Tips for Perfect Kitsune Udon

Customize Your Broth: Adjust the seasoning according to your taste preferences. Add more soy sauce for saltiness or extra mirin for sweetness.

Vegetable Additions: Feel free to incorporate vegetables such as spinach, bok choy, or mushrooms for added nutrition and flavor.

Make-Ahead Option: The dashi broth can be prepared a day in advance and stored in the refrigerator. Just reheat before serving.

 

Discover more about Japan Noodles Recipes