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Kitsune Udon
4.6 from 291 votes

Kitsune Udon

Kitsune Udon features chewy udon noodles served in a fragrant broth made from kombu and katsuobushi dashi, gently flavored with soy sauce, sugar, mirin, and salt. The dish is topped with Inari age, seasoned fried tofu pouches, green onion, and optional narutomaki fish cake slices. This combination delivers contrasting textures of tender noodles, soft tofu, and light broth with balanced savory and sweet notes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 328 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the Homemade Dashi
  • 1 piece kombu 2 x 5 inches, 5 x 12 cm per piece, dried kelp
  • 2½ cups water
  • 1½ cups katsuobushi packed; ½ oz; skip for vegetarian/vegan, dried bonito flakes
For the Soup Broth
  • 2½ cups dashi use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); dashi recipe instructions included below, Japanese soup stock
  • 1 Tbsp mirin
  • 1 tsp sugar
  • 1 Tbsp soy sauce can substitute regular soy sauce, usukuchi (light-colored
  • ½ tsp kosher salt Diamond Crystal brand
For the Kitsune Udon
  • 4 Inari age canned or refrigerated; or make my homemade Inari Age, seasoned fried tofu pouch
  • 1 green onion or scallion
  • 4 lices Narutomaki optional; skip for vegetarian/vegan, fish cakes
  • 2 ervings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)
  • Japanese seven spice optional; or a spicy kick, aka shichimi togarashi

Instructions

Before You Start...
    Cup of Yum
  1. Gather all the ingredients. It‘s really important to have good flavorful dashi for this recipe. Although you can take a shortcut by using dashi powder or a dashi packet, I encourage you to make dashi from scratch because the broth tastes so much better! It only takes less than 30 minutes to make. See my instructions below for Awase Dashi and Kombu Dashi (vegetarian/vegan).
To Make the Homemade Dashi
  1. Put 1 piece kombu (dried kelp) and 2½ cups water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. The kombu’s flavor comes out naturally from soaking it in water. If you don’t have time, skip soaking.
  2. Transfer the kombu and water to a saucepan. Slowly bring to a boil over medium-low heat. 
  3. Just before the liquid boils (you will see bubbles around the edges of the pan), remove the kombu. If you leave the kombu inside, the dashi will become slimy and bitter. Now, this broth is vegetarian/vegan Kombu Dashi and it‘s ready to use. For non-vegetarian/vegan, add 1½ cups katsuobushi (dried bonito flakes) and bring it to a boil again. 
  4. Once the dashi is boiling, reduce the heat, simmer for just 15 seconds, and turn off the heat. Let the katsuobushi sink to the bottom, about 10–15 minutes. Strain the dashi through a fine-mesh sieve set over a saucepan. Now you have homemade Awase Dashi.
To Make the Soup Broth
  1. In a saucepan, add 2½ cups dashi (Japanese soup stock), 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp usukuchi (light-colored) soy sauce, and ½ tsp Diamond Crystal kosher salt and bring it to a boil. Once boiling, turn off the heat or cover and keep on a low simmer. Tip: We use the light-colored usukichi type of soy sauce here so the color of the soup broth doesn‘t become too dark.
To Prepare the Toppings
  1. Squeeze the excess liquid from 4 Inari age (seasoned fried tofu pouch) (or you can keep the liquid as is, if you prefer). Cut 1 green onion/scallion into thin slices. Cut 4 slices narutomaki (fish cakes) into ⅛-inch (3-mm) slices.
To Cook the Udon Noodles
  1. Bring a large pot of water to a boil for 2 servings udon noodles. My favorite udon is frozen Sanuki udon. Reheat the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
  2. Pick up the noodles in a strainer or drain the hot water. Make sure to shake off the excess water (which will end up diluting your soup).
To Serve
  1. Divide the drained udon noodles into individual serving bowls. Pour the hot broth over the noodles to cover. Top with the Inari age, narutomaki, and green onions. Sprinkle shichimi togarashi (Japanese seven spice) on top (optional).
To Store

Nutrition Information

Calories 328kcal (16%) Carbohydrates 57g (19%) Protein 11g (22%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Cholesterol 1mg (0%) Sodium 782mg (33%) Potassium 60mg (1%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 60IU (1%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 57g 19%
Protein 11g 22%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 782mg 33%
Potassium 60mg 1%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 60IU 1%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.