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Preparation
5 minutes
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Cooking
15 minutes
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Difficulty
Easy
Kitsune Udon (fried tofu udon) is one of the famous Udon dishes from Japan, anyone who has tasted it will surely never forget its flavor. Do you know how to make it? If not, then let’s get cooking with this soup recipe together with TasteVN!
Ingredients for Kitsune Udon Serves 2 bowls
Udon noodles 2 packs Fried tofu 4 pieces Kombu 30 grams (kelp) Naturo maki 2 sticks (Japanese fish cake) Green onions 1 stalk Mirin 1 tablespoon Soy sauce 1 tablespoon Sugar 1 teaspoon Kosher salt 1 teaspoon Katsuobushi 15 grams (dried bonito)
- What is Kitsune Udon Noodle (fried tofu udon)?
- Kitsune Udon Noodle is a famous dish in Japan. It is served hot during cold months, but is served cold with dashi sauce on hot summer days.
- Kitsune Udon Noodle is made from thick, chewy udon noodles in salty dashi broth and topped with fried tofu, narutomaki fish cake, and green onions.
How to choose delicious, quality fried tofu
- Choose pieces of tofu that have a beautiful golden color, and when smelled, there should be the scent of cooking oil and the distinctive smell of tofu.
- Avoid choosing fried tofu that is burnt or charred, as it will taste bitter and not delicious when eaten.
- To ensure better quality, you can also make tofu at home and then fry it golden according to the recipe shared by TasteVN below.
How to prepare Kitsune Udon Noodle
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Prepare the ingredients
Soak 30g of kombu (seaweed) in 120ml of water for about 30 minutes until the kombu softens.
Cut the narutomaki (Japanese fish cake) into bite-sized pieces.
Wash the green onions, drain, and slice them thinly.
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Make the broth
Place a pot on the stove, add both the soaking water and the kombu (seaweed) into the pot, turn the heat to medium, and bring to a boil.
When the water boils, remove the kombu (seaweed), add 15g of katsuobushi (Japanese dried fish flakes), and bring to a boil again. Then, reduce the heat and simmer for another 15 seconds before turning off the heat.
Next, strain the water in the pot through a sieve to collect the liquid and discard the solids. Add 1 tablespoon of mirin, 1 teaspoon of sugar, 1 tablespoon of soy sauce, and 1 teaspoon of kosher salt to that bowl of water, then bring it to a boil.
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Blanch the noodles
Place a pot on the stove, add about 500ml of filtered water to the pot, turn the heat to medium, and bring to a boil. When the water boils, add the udon noodles to the pot and blanch until the noodles are soft, then remove and place them into a bowl.
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Completion
Pour the broth into the noodle bowl and add fried tofu, naturo maki (Japanese fish cake) and green onions on top to complete.
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Final Product
The Kitsune Udon (fried tofu udon) has a balanced flavor. The chewy noodles paired with the fatty fried tofu and soft, chewy naturo maki are absolutely delicious. The broth is quite clear and has a light fragrant smell.
This dish is a masterpiece when served hot!
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So now you can enjoy the dish Kitsune Udon noodles (fried tofu udon) right at home. Hopefully, the recipe shared above will help you easily make this soup. Wishing you success!
