Kitsune Udon (きつねうどん)
Japan
Prep: 5 minutes
Cook: 5 min
Rest: 30 minutes
Difficulty: Easy
In Japanese folktales, aburaage tofu (see recipe) is said to be foxes’ favourite food, so foxes (kitsune) deserved their dedicated dish.
This hearty dashi broth based udon soup is one of the most popular, classic Japanese noodle dishes.
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Ingredients
To delight
2
people
kombu (kelp)
250
ml
water
10
g
dry shiitake mushrooms
Japanese tofu (aburaage style)
1
càs
soy sauce (tamari for gluten-free)
1
càs
mirin
1
càc
powdered sugar
150
g
ramen noodles (udon)
Directions
Step 1
Soak a piece of kombu (12x5cm) for 30 minutes in the water and rehydrate the mushrooms in hot water.
Step 2
Meanwhile, cut the tofu into bite-size pieces. Set aside.
Step 3
Bring the kombu water to a boil. When bubbles start appearing, take out the seaweed, and add soy sauce, mirin and sugar. Set aside.
Step 4
Cook noodles according to instruction, and serve immediately in bowls, pouring broth on top and decorating with the tofu, mushrooms (here sprinkled with shichimi togarashi) and greens (here my spinach salad – see recipe).
