Kitsune Udon Recipe

As I slurped the first spoonful of my homemade Kitsune Udon, the warmth of the rich dashi broth and tender noodles transported me straight to a cozy alleyway noodle shop in Japan, where simplicity meets sheer umami bliss.

I adore making the soul-soothing broth for Kitsune Udon, a dish that is both kind and good to the stomach! With udon noodles, shoddy stock, soy sauce, and mirin, this meal melds together in gentle harmony.

I love the texture of the inari-age and the crunch that comes with it; the inari-age also plays beautifully with the green onions in this dish.

Kitsune Udon Recipe Ingredients

• Udon Noodles: Chewy, thick wheat noodles; rich in carbohydrates for energy.
• Dashi Stock: Umami-packed broth made from kombu and bonito flakes; adds depth.
• Soy Sauce: Savory seasoning; enhances flavor with saltiness and umami.
• Mirin: Sweet rice wine; adds subtle sweetness and balances flavors.
• Sake: Japanese rice wine; introduces mild sweetness and complexity.
• Inari-Age: Sweetened fried tofu pockets; provide protein and a touch of sweetness.
• Green Onion: Fresh, zesty garnish; adds color and mild zing.

Kitsune Udon Recipe Ingredient Quantities

• 2 servings of udon noodles
• 4 cups dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 2 inari-age (fried tofu pouches)
• 1 green onion, sliced thinly
• Spinach leaves (optional for garnish)
• Narutomaki or kamaboko (fish cake slices, optional)
• Shichimi togarashi (Japanese seven spice, for serving, optional)
• Egg (optional for serving)

How to Make this Kitsune Udon Recipe

1. Start by making the dashi stock in a pot. Place the 4 cups of dashi in a pot and bring it to a gentle simmer over medium heat.

2. In the dashi, combine soy sauce, mirin, sake, and sugar. Stir thoroughly to guarantee that the sugar dissolves and allow the mixture to simmer for a handful of minutes, so that the flavors blend properly.

3. Prepare the udon noodles in a pot that is separate from the one used to prepare the sarada. Bring water to a boil, then cook the noodles according to the package instructions. When they are done, drain them and rinse them under cold water to stop the cooking process. You want the noodles cooked, but not clump together.

4. Put the inari-age, fried tofu pouches, into the dashi to warm them through—that should take about 2-3 minutes. Remove the inari-age and set it aside.

5. Separate the cooked udon noodles into two different bowls.

6. Ensure the noodles in each bowl are fully submerged before pouring the hot dashi broth over them.

7. Inari-age should be placed atop the noodles in each bowl.

8. Top with slices of green onion. If using, add spinach leaves and narutomaki or kamaboko.

9. For extra flavor, dust each bowl with shichimi togarashi.

10. Before serving immediately, you can optionally include a poached or soft-boiled egg in each portion for heightened richness. Your Kitsune Udon is ready to enjoy!

Kitsune Udon Recipe Equipment Needed

1. Pot (for making dashi stock)
2. Pot (for cooking udon noodles)
3. Medium-sized bowls (for serving)
4. Wooden spoon or spatula (for stirring)
5. Knife (for slicing green onion)
6. Cutting board (for preparing ingredients)
7. Strainer or colander (for draining and rinsing noodles)
8. Ladle (for pouring dashi over noodles)
9. Measuring spoons (for soy sauce, mirin, and sake)
10. Measuring cup (for dashi stock)

FAQ

• What is Kitsune Udon?Kitsune Udon is a warm, comforting Japanese noodle dish. It features udon noodles in a savory broth, topped with sweet, savory inari-age (fried tofu pouches). The name “kitsune” means “fox,” and the dish is so named because, according to folklore, foxes are fond of inari, which is a kind of fried tofu.
• How do I prepare the inari-age?Inari-age are generally seasoned beforehand and prepared for usage. All that is necessary to do is to wash them in hot water so as to remove any surplus oil, and then they can be put into the udon with no problem.
• Can I use store-bought dashi stock?You can use store-bought dashi stock, or you can make your own using dashi powder, or kombu and bonito flakes.
• What can I substitute for sake?If you lack sake, you can replace it with a little dry sherry or just leave it out for a non-boozy version.
• Is there a vegetarian version of this dish?For a vegetarian version, use a dashi made from kombu and shiitake mushrooms, and ensure that your soy sauce is also vegetarian.
• Can I add any additional toppings?Of course! You can also toss in some sliced fish cakes, a poached or boiled egg, or any kind of leafy green, such as spinach, for added oomph.
• How should I serve Kitsune Udon?Kitsune Udon is served hot; garnish it with the following:

  Sliced green onions (the more the better)

  Optional: spinach leaves (very good)

  Sprinkle of shichimi togarashi (for heat)

Kitsune Udon Recipe Substitutions and Variations

4 cups dashi stock, make it vegetarian by using 2 cups vegetable broth
Tamari or coconut aminos in place of soy sauce, if you need a gluten-free option.
Sweet rice wine for mirin (or use added sugar to avoid alcohol)
Wine made from white grapes for use in place of sake in Japanese recipes. If you cannot find or use sake, try substituting wine made from dry white grapes. This recipe gives the amount needed for the preparation of several servings, not a single cooking portion.
Sugar can be replaced with maple syrup or honey, each of which imparts a different flavor profile and a different sweetness.
For a different texture, use firm tofu for inari-age.

Pro Tips

1. Enhance the Umami: For deeper flavor, soak a piece of kombu (dried kelp) in the dashi for about 30 minutes before simmering. Remove the kombu before continuing with the rest of the recipe.