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Kitsune udon
Udon with fried tofu
きつねうどん: thick udon in a light kombu-shiitake broth topped with sweet simmered fried tofu
Kitsune udon (きつねうどん, 'fox udon') comes from Osaka, where a noodle shop first floated a sheet of sweet simmered fried tofu on a bowl of udon in the 1890s. The name comes from the folk tale that foxes love fried tofu. Soft, chewy noodles sit in a pale, gently sweet broth, and the tofu soaks up the soup like a sponge. This version uses a kombu and shiitake dashi instead of bonito, so it is fully vegetarian. Chef's tip: let the sweet tofu cool in its simmering liquid if you have time; as it cools it drinks up the sauce, so every bite bursts with sweet soy juice in the hot broth.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the broth
- 3 ¼ cups water
- ⅓ oz kombu (dried kelp)
- 2 tbsp light soy sauce
- 1 tbsp mirin
- ½ tsp salt
For the sweet fried tofu
- 2 aburaage (thin fried tofu pouches)halved into triangles
- ¾ cup water
- 1 ½ tbsp soy sauce
- 1 ½ tbsp sugar
- 1 tbsp mirin
To serve
- 2 portions frozen or fresh udon noodlesabout 400 g
- 2 spring onionsfinely sliced
- 1 pinch shichimi togarashi (seven-spice) (optional)
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Method
0/7 doneStep 1: Put 3 ¼ cups water, ⅓ oz kombu (dried kelp) and 3 dried shiitake mushrooms in a pan and soak for at least 10 minutes, or overnight in the fridge for a deeper flavour.
Step 2: Pour boiling water over 2 aburaage (thin fried tofu pouches) in a sieve to rinse off the excess oil, then gently squeeze dry.
Step 3: In a small pan, bring ¾ cup water, 1 ½ tbsp soy sauce, 1 ½ tbsp sugar and 1 tbsp mirin to a simmer. Add the tofu, cover with a small lid or a circle of baking paper resting on top and simmer gently over a low heat for 10 minutes, until most of the liquid is absorbed and the tofu is glossy.
10 minStep 4: Meanwhile, heat the soaking pan over a medium-low heat. Remove the kombu just before it boils and simmer the shiitake for 5 minutes more. Lift out the shiitake (slice and add to the bowls, or save for another dish).
8 minStep 5: Season the broth with 2 tbsp light soy sauce, 1 tbsp mirin and ½ tsp salt. It should taste light and gently salty.
Step 6: Cook 2 portions frozen or fresh udon noodles in boiling water following the packet, usually 1–2 minutes for frozen, until heated through and separated. Drain well.
2 minStep 7: Divide the noodles between two deep bowls and pour the hot broth over. Lay two pieces of sweet tofu on each bowl, scatter with 2 spring onions and sprinkle with 1 pinch shichimi togarashi (seven-spice) if you like.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 72 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kitsune udon take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
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