Kitsune Udon

Introduction

Kitsune Udon is a classic Japanese noodle dish made with thick, chewy udon noodles served in a warm, savory dashi broth and topped with sweet and savory seasoned aburaage (fried tofu).

This homemade version makes the broth from scratch using kombu and bonito flakes for deep natural umami. Even the used bonito flakes are reused to season the aburaage, adding extra flavor while reducing waste. The result is a comforting bowl of kitsune udon with the kind of rich, balanced flavor you might enjoy at an udon restaurant in Japan.

Ingredients

[Servings : 2]

Udon

• Water: 700 ml
• Kombu: 7 g
• Bonito flakes: 12–15 g
• Soy sauce: 2½ tbsp
• Mirin: 1½ tbsp
• Sugar: 1/2 tsp
• Salt: 1/3 tsp
• Udon noodles: 2 servings

Kitsune Topping

• Aburaage (fried tofu): 4 pieces (2 per serving)
• Water: 320–340 ml
• Used bonito flakes from the udon soup: As reserved
• Soy sauce: 2 tbsp
• Mirin: 2 tbsp
• Sugar: 2 tbsp

Optional Toppings

• Chopped green onions: As desired
• Soft-boiled egg: As desired

Instruction

Udon Soup

1. Add the kombu to the water and slowly heat over low heat.
2. When small bubbles begin to form around the kombu, add the bonito flakes. Do not let the kombu boil beforehand.
3. Bring the broth to a boil, then reduce the heat and simmer for about 1 minute.
4. Turn off the heat and let the bonito flakes steep for 3–5 minutes, until the broth becomes fragrant and develops a rich golden color.
5. Strain the broth, squeezing the bonito flakes well. Reserve the bonito flakes for the kitsune topping.
6. If the broth has reduced, add a little water to bring the total amount back to about 700 ml.
7. Add the soy sauce, mirin, sugar, and salt. Bring the soup to a gentle simmer.

Kitsune Topping

1. Pour boiling water over the aburaage, or briefly blanch it in boiling water, then drain well.
2. Add 160–170 ml water, the reserved bonito flakes, soy sauce, mirin, and sugar to a saucepan.
3. Bring to a simmer, then add the aburaage.
4. Turn the aburaage occasionally and simmer until almost all the cooking liquid has been absorbed.
5. Remove the bonito flakes before serving.

To Assemble

1. Cook the udon noodles according to the package instructions.
2. Divide the noodles between two bowls.
3. Pour the hot udon soup over the noodles.
4. Top each bowl with one piece of seasoned aburaage and serve warm.

Tips

• Keep the heat low while warming the kombu and avoid boiling it before adding the bonito flakes.

• If the soup tastes a little lighter after adding the noodles, sprinkle a few extra bonito flakes directly over the bowl for an extra boost of umami.

• Reusing the bonito flakes from the broth in the kitsune topping is a simple way to reduce waste while adding more flavor.

• For the story behind why this homemade udon soup has the flavor of udon served in Japan, link readers to the related Substack article.