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Kitsune Udon
A comforting and classic Japanese noodle soup featuring thick, chewy udon noodles in a savory dashi broth, topped with sweet and savory glazed fried tofu pouches (aburaage). The name 'Kitsune' (fox) is said to come from the fox's legendary love for fried tofu.
🧂 Ingrédients
- 400 g Udon noodles(Fresh or frozen recommended for best texture. If using dried, adjust cooking time.)
- 800 ml Dashi stock(Instant dashi powder or homemade dashi can be used.)
- 4 pieces Aburaage (fried tofu pouches)(Look for these in the refrigerated or frozen section of Asian grocery stores.)
- 3 tbsp Soy sauce(Use Japanese soy sauce for authentic flavor.)
- 3 tbsp Mirin(Sweet Japanese rice wine. If unavailable, substitute with sake and a pinch of sugar.)
- 2 tbsp Sugar(Granulated sugar.)
- 2 Scallions(Thinly sliced, green parts primarily for garnish.)
- 4 slices Kamaboko (fish cake)(Optional, but traditional. Look for pink and white varieties.)
👨🍳 Instructions
- 1
Prepare the Aburaage: In a small saucepan, combine the aburaage, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Add just enough water (about 1/4 cup or 60ml) to prevent scorching. Bring to a gentle simmer over medium-low heat. Cook for about 10 minutes, turning the aburaage occasionally, until they have absorbed the liquid and are glossy and slightly softened. Remove from heat and set aside.
⏱️ 10 minutes - 2
Make the Broth: In a medium saucepan, combine the dashi stock, remaining 2 tbsp soy sauce, remaining 2 tbsp mirin, and remaining 1 tbsp sugar. Stir to dissolve the sugar. Bring the broth to a gentle simmer over medium heat. Do not boil vigorously. Taste and adjust seasoning if needed – it should be savory with a hint of sweetness.
⏱️ 5 minutes - 3
Cook the Udon: While the broth is simmering, cook the udon noodles according to the package directions. This usually involves boiling them in plenty of water for a few minutes until tender but still chewy. Drain the udon thoroughly in a colander.
⏱️ 5 minutes - 4
Assemble the Bowls: Divide the cooked udon noodles between two deep serving bowls. Ladle the hot dashi broth generously over the noodles. Gently place two pieces of the glazed aburaage on top of the noodles in each bowl. Arrange the slices of kamaboko (if using) and sprinkle with the sliced scallions.
💡 Conseils de pro
- ✓For the aburaage, simmer until they are tender, plump, and have a beautiful glossy sheen, indicating they've absorbed the sweet and savory glaze.
- ✓The dashi broth should be clear and fragrant, with a balanced umami flavor. Avoid boiling it harshly after adding soy sauce and mirin, as this can diminish the delicate flavors.
- ✓Udon noodles are best enjoyed with a satisfying slurp, which helps to cool them slightly and enhances the flavor experience.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Tanuki Udon: Add crispy tempura bits (tenkasu) for added texture.
- Curry Udon: Incorporate Japanese curry roux into the broth for a rich, spicy variation.
- Add a soft-boiled egg or a sprinkle of shichimi togarashi (Japanese seven-spice blend) for extra flavor and heat.