Golden Fox Kitsune Udon
Plump, chewy udon noodles swim in a fragrant dashi broth topped with pillowy sheets of sweet soy-simmered fried tofu. Named after the fox spirit of Japanese folklore who supposedly adores fried tofu, this comforting bowl is the ultimate soul-warming lunch on any day of the year.
Ingredients
- 2 portions dried or frozen udon noodles (about 400g)
- 4 pieces aburaage (fried tofu pouches)
- 3 cups dashi stock
- 2 tablespoons soy sauce
+ 9 more ingredients
Instructions
Pour boiling water over the aburaage pieces and press gently with paper towels to remove excess oil. This step ensures the tofu absorbs the sweet soy seasoning.
In a small saucepan, combine the 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons mirin, and sugar. Add the aburaage and simmer over medium-low heat for 15 minutes until the liquid is mostly absorbed and the tofu is deeply seasoned and golden. Set aside.
In a separate pot, bring the dashi stock to a gentle simmer. Season with the light soy sauce, 1 tablespoon mirin, and salt. Taste and adjust; the broth should be clean, savory, and subtly sweet.
Cook the udon noodles according to package directions. Drain and rinse briefly under warm water to remove excess starch while keeping them hot.
Divide the hot udon noodles between two deep bowls. Ladle the simmering dashi broth over the noodles until they are generously covered.
Place two pieces of the sweet simmered aburaage on top of each bowl. Garnish with sliced green onions and kamaboko if using. Serve with shichimi togarashi on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI