Udon with Seasoned Fried Tofu
Quick answer
Kitsune udon is a Japanese noodle soup defined by its topping of sweet-simmered fried tofu pouches floating on a clear, deeply savory dashi broth.
What makes this special
- Sweet-simmered fried tofu pouches float on a savory dashi broth in this kitsune udon recipe.
- Blanching the tofu pockets first removes excess oil for a cleaner broth
- Simmered 6 minutes in soy, mirin, and sugar so sweetness reaches the center
Key ingredients
Core cooking flow
- 1 Blanch the 4 aburaage pouches in boiling water for 20 seconds to remove surface oil.
- 2 In a small pot, combine 200 ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sugar.
- 3 When the seasoning begins to bubble, lower the heat and simmer for about 6 minutes.
Kitsune udon is a Japanese noodle soup defined by its topping of sweet-simmered fried tofu pouches floating on a clear, deeply savory dashi broth. The aburaage is blanched first in boiling water to remove the excess oil that would otherwise cloud the broth and repel the seasoning, then braised in a mixture of water, soy sauce, mirin, and sugar for about six minutes until the liquid has been absorbed and the sweetness has penetrated to the center of each pouch. The broth is built separately from a stock of katsuobushi and kombu, seasoned with soy sauce, mirin, and just enough salt to round out the flavor without making it salty. The quality of this broth is the single most important factor in the finished bowl. Frozen udon noodles are warmed in boiling water for about two minutes, just long enough to loosen and heat through without losing their elastic, springy texture, then transferred to the bowl with the broth ladled over. The simmered tofu pouch sits on top, and as you eat, it releases its sweetened liquid gradually into the surrounding broth, shifting the flavor of the soup with each bite. Sliced scallion and a pinch of shichimi togarashi finish the bowl with fresh aroma and gentle heat. The tofu benefits from being prepared a day in advance, as resting overnight deepens the braising flavor throughout.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch the 4 aburaage pouches in boiling water for 20 seconds to remove surface oil.
Do not soak them afterward; transfer them to a sieve and press gently so they drain without tearing.
- 2Control
In a small pot, combine 200 ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sugar.
Stir over medium heat until the sugar dissolves, then add the drained aburaage in a single layer.
- 3Control
When the seasoning begins to bubble, lower the heat and simmer for about 6 minutes.
Turn the pouches once so both sides absorb flavor, and stop while a little liquid remains to keep them moist.
- 4Control
In another pot, heat 900 ml dashi with the remaining 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/4 teaspoon salt.
Bring it just to a gentle simmer, then taste so it is savory but not salty.
- 5Heat
Warm the 2 frozen udon portions in boiling water for only about 2 minutes.
Loosen them gently with chopsticks, then drain immediately so the noodles stay springy instead of turning soft.
- 6Finish
Divide the drained noodles between bowls and ladle the hot broth over them.
Place the simmered aburaage on top, then finish with 20 g sliced scallion and 1/4 teaspoon shichimi for aroma and mild heat.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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