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Kitsune Udon (Udon Noodles with Deep Fried Tofu)
5 from 2 votes

Kitsune Udon (Udon Noodles with Deep Fried Tofu)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 2 portions
Calories: 396 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

Kitsune
  • 2 pieces fried tofu pouch aburaage
  • ½ tsp salt
  • 100 ml water
  • 2 tbsp sugar
  • 1 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp tsuyu sauce use kombu base for plant-based diets
  • 1 tbsp soy sauce
Udon soup
  • 500 ml dashi stock use kombu/shiitake dashi for plant-based diets
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • ¼ tsp salt
Other elements
  • 2 portions udon noodles
  • green onion 1 tbsp each for each portion, finely chopped
  • 6 lices kamaboko kamaboko) omit for plant-based diets, fish cake

Instructions

Making the kitsune aburaage
    Cup of Yum
  1. Fill a pot with enough water to submerge the aburaage and bring it to a boil. Add ½ tsp salt and 2 pieces fried tofu pouch (aburaage) to the pot.
  2. Place a drop lid on top to help keep them submerged and boil for 3 minutes.
  3. Remove the aburaage from the pot and wash them in cold water.
  4. Squeeze out the excess liquid.
  5. Take another pan and add 100 ml water, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.
  6. Once the sugar is dissolved, add 2 tbsp tsuyu sauce and 1 tbsp soy sauce.
  7. Bring the liquid to almost boiling, then turn the heat down to simmer and add the aburaage.
  8. Place the drop lid on the top and simmer for 15 minutes or until the liquid is reduced by one third.
  9. Place the aburaage into a container and leave them to cool. Once cooled, place in the fridge for at least a few hours, preferably overnight.
Noodles and Broth
  1. Boil 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with hot water to remove excess starch.
  2. Pour 500 ml dashi stock into the pan and add 2 tbsp soy sauce, 1 tbsp mirin and turn the heat on high. Boil for 1-2 minutes, turn off the heat and add ¼ tsp salt.
  3. Cut the seasoned tofu pouches into triangles by cutting in half diagonally.
  4. Divide the udon into serving bowls, pour the broth over the top and garnish with the seasoned tofu pouches, kamaboko fish cakes and chopped green onion.
  5. Enjoy!

Notes

  • The nutritional value is based on drinking all the soup soup (we do not typically drink up the soup when it comes to udon).

Nutrition Information

Calories 396kcal (20%) Carbohydrates 75.6g (25%) Protein 10g (20%) Fat 3.1g (5%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 1.5g (9%) Cholesterol 1.8mg (1%) Sodium 3346mg (139%) Fiber 4.2g (17%)

Nutrition Facts

Serving: 2 portions

Amount Per Serving

Calories 396

% Daily Value*

Calories 396kcal 20%
Carbohydrates 75.6g 25%
Protein 10g 20%
Fat 3.1g 5%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1.5g 9%
Cholesterol 1.8mg 1%
Sodium 3346mg 139%
Fiber 4.2g 17%

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