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Japanese

Kitsune Udon

A comforting bowl of chewy udon in clear, savory dashi topped with sweet-simmered aburaage. The contrast of delicate broth, juicy tofu pouch, and fresh green onion is classic Kansai-style home cooking.

Kitsune Udon — Japanese — ChefSnap
15 minsPrep
30 minsCook
2Serves
MediumDifficulty
560 kcal per serving20g protein 83g carbs 16g fat

Ingredients

Method

  1. Wipe the kombu lightly with a damp cloth, place it in 4 cups water, and soak for 20 minutes if time allows.
  2. Heat the kombu water slowly over medium heat and remove the kombu just before the water reaches a boil.
  3. Add the katsuobushi, bring just to a brief boil, then turn off the heat and let it steep for 5 minutes.
  4. Strain the dashi through a fine sieve without pressing the flakes.
  5. Pour boiling water over the aburaage to remove excess oil, then drain and gently press dry with chopsticks or a spoon.
  6. In a small saucepan, combine 1/2 cup dashi, soy sauce, sugar, and 1 tablespoon mirin, then add the aburaage.
  7. Simmer the aburaage over low heat for 10 to 12 minutes, turning once, until it absorbs the sweet-savory seasoning and the liquid is mostly reduced.
  8. In a separate pot, season the remaining dashi with usukuchi soy sauce, 2 tablespoons mirin, and salt, then keep it hot without boiling hard.
  9. Cook or reheat the udon noodles according to their type, then drain well and divide between two warmed bowls.
  10. Ladle the hot seasoned dashi over the noodles.
  11. Top each bowl with one piece of simmered aburaage, sliced green onion, and kamaboko if using.
  12. Serve immediately with shichimi togarashi on the side.

Common questions

Can I substitute instant dashi or dashi powder for homemade kombu-katsuobushi dashi?

Yes. Use instant dashi according to the package, then season lightly because some brands are already salty. Homemade gives the cleanest flavor, but instant dashi is the easiest acceptable substitute for a weeknight bowl.

How long does it take to prepare the aburaage and dashi without rushing?

Plan about 30 to 40 minutes total: 20 minutes to soak the kombu if you can, 10 to 15 minutes to make dashi, and another 10 to 12 minutes to simmer the aburaage. The udon itself cooks very quickly.

What are the most common mistakes when making kitsune udon?

Don’t boil the kombu hard or it can turn bitter. Don’t press the katsuobushi when straining, or the broth gets cloudy and harsh. Also avoid overcooking the udon; it should be tender but springy.

How do I store leftover kitsune udon and aburaage separately?

Store the broth, noodles, and toppings separately if possible. Refrigerate the seasoned aburaage and dashi for up to 3 days. Udon noodles can get gummy, so reheat them briefly in hot water before serving rather than in the soup.

What’s the best way to serve kitsune udon for the right texture and flavor?

Serve the broth very hot, with the aburaage warmed through and the noodles just cooked. Top with sliced green onion and kamaboko right before serving. If desired, add shichimi togarashi at the table for a little heat.