Osaka Kitsune Udon (Thick Noodles with Sweet Fried Tofu in Dashi)
Kitsune udon is Osaka's signature noodle bowl, defined by sweet simmered fried tofu draped over thick wheat noodles in a clear dashi broth. The broth is made from kombu and bonito flakes, seasoned with light soy sauce in the Kansai tradition - pale in color but full in umami. The aburaage tofu is simmered separately in a mixture of dashi, soy sauce, mirin, and sugar until it swells with sweet braising liquid, releasing a burst of flavor with each bite. Thick, chewy udon noodles sit in the steaming broth, their neutral wheat taste serving as a canvas for the delicate soup. A scattering of sliced green onion adds freshness and a mild bite. In Osaka, kitsune udon is eaten at all hours - a quick breakfast before work, a light lunch, or a late-night bowl after drinks - and every neighborhood udon shop has its own version of the sweet tofu recipe.
Adjust Servings
Instructions
- 1
Make 800ml dashi from kombu and bonito flakes.
- 2
Pour boiling water over aburaage to remove excess oil.
- 3
Simmer aburaage in 200ml dashi with 1 tbsp soy sauce, 1 tbsp mirin, and sugar for 10 minutes.
- 4
Season remaining dashi with soy sauce and mirin for the udon broth.
- 5
Cook udon noodles, place in bowls, and pour broth over them.
- 6
Top with simmered tofu and sprinkle sliced green onion.
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