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–+ servings
Kitsune udon is Japanese comfort food at it's best. Flavorful and satisfying and yet it's neither rich nor cloying.
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Kitsune Udon (Seasoned Fried Tofu Udon)

Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu. The combination of the thick chewy udon noodles, clear dashi broth and savory sweet inari-agé is a match made in heaven, which is probably why Kitsune Udon is one of the most popular bowls of udon in Japan.
Course Entree, Soups & Stews
Cuisine Japanese
Level Beginner
Main Ingredient Noodles, Tofu
Diet Dairy-Free, Pescatarian
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2 servings
Calories 113kcal

Equipment

Ingredients

For inari-agé

  • 1 aburaage (about 50 grams)
  • 1 tablespoon evaporated cane sugar
  • 2 tablespoons sake
  • 2 tablespoons water
  • 1 tablespoon soy sauce

For udon

  • 2 servings udon
  • 3 ½ tablespoons mentsuyu *see note
  • 2 ½ cups water

For garnish

  • kamaboko (Japanese fish cake(
  • 1 scallion (thinly sliced)
  • shichimi togarashi
Grams + US Cups - US Standard

Instructions

  • Fill a pan with some water and bring to a boil. Add the 1 aburaage and boil for about 1 minute. Pressing down on it with a spatula to help coax out any extra oil.
    1 aburaage
    Boiling the abura-age first, removes any excess oil from the fried tofu, ensuring your kitsune udon doesn't end up greasy.
  • Drain the aburaage in a strainer and use something (other than your hand) to press any excess water out of it. Slice the aburaage in half.
  • Wipe-out the pan with a paper towel and then add the 1 tablespoon evaporated cane sugar, 2 tablespoons sake, 2 tablespoons water, and 1 tablespoon soy sauce. Bring the sauce to a boil and then add the aburaage.
    1 tablespoon evaporated cane sugar, 2 tablespoons sake, 2 tablespoons water, 1 tablespoon soy sauce
    The abura-age is seasoned with a savory sweet mixture of soy sauce, sake and sugar.
  • Simmer until there is almost no sauce left in the pan.
    Kitsune udon is topped with abura-age (fried tofu) seasoned with soy sauce, sake and sugar.
  • To make the soup for the kitsune udon, simply dilute 3 ½ tablespoons mentsuyu with 2 ½ cups water (for 2 servings) and heat in a pot.
    3 ½ tablespoons mentsuyu, 2 ½ cups water
    Dashi broth for kitsune udon.
  • Boil the 2 servings udon according to the package directions, drain well.
    2 servings udon
    The udon noodles get boiled until al dente before being combined with the dashi broth to make kitsune udon.
  • Split the udon between two bowls and then place an inari-agé in each bowl. Garnished with the sliced 1 scallion and kamaboko and then finish your kitsune udon by pouring the soup over the top. Serve with shichimi togarashi.
    kamaboko, 1 scallion, shichimi togarashi

Notes

The ratio of mentsuyu to water assumes you use my mentsuyu recipe here. If you bought your mentsuyu, follow the directions on the bottle.

Nutrition

Calories: 113kcal | Carbohydrates: 18g | Protein: 7g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2291mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg