How to Make Authentic Kitsune Udon (Japanese Recipe)

aburaage (fried tofu)

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is lower in calories, while tempeh is more affordable and protein-rich.

Fill a pot with enough water to submerge the aburaage and bring it to a boil. Add ½ tsp salt and 4 pieces fried tofu pouch (aburaage) to the pot.

Place a drop lid on top to help keep them submerged and boil for 3 minutes.

Remove the aburaage from the pot and wash them in cold water, and squeeze out the excess liquid.

Take another pan and add 150 ml dashi stock, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.

Once the sugar is dissolved, add 2 tbsp Japanese light soy sauce (usukuchi shoyu).

Bring the liquid to almost boiling, then turn the heat down to simmer and add the aburaage.

Place the drop lid on the top and simmer for 15 minutes or until the liquid is reduced by one third.

Place the aburaage into a container and leave them to cool. Once cooled, place in the fridge for at least a few hours, preferably overnight.

Boil 4 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with hot water to remove excess starch.

Pour 1000 ml dashi stock into the pan and add 4 tbsp Japanese light soy sauce (usukuchi shoyu), 2 tbsp mirin and turn the heat on high. Boil for 1-2 minutes, turn off the heat and add ½ tsp salt.

Cut the seasoned tofu pouches into triangles by cutting in half diagonally.

Divide the udon into serving bowls, pour the broth over the top and garnish with the seasoned tofu pouches, kamaboko fish cakes and chopped green onion.

Enjoy!

Cooking Techniques

Equipment Needed

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