According to Japanese legends, fox spirits, or Kitsune, really love Aburage, which is a type of fried, marinated sweet tofu, hence Kitsune Udon is Udon noodle soup topped with sheets of delicious deep fried tofu. Placing fried tofu among soup often means it soaks up all the delicious flavours of the broth too, making it extra delectable!
Kitsune Udon is an especially good dish to make when it's cold outside and you're feeling under the weather, the soup will warm you right to your bones and the delicious noodles and tofu will give you a fuzzy warm feeling. It's the Japanese equivalent of a bowl of chicken noodle soup for when you're sick!
If you're feeling especially indulgent, you can serve your kitsune udon with tempura, or inari pockets for an extra filling meal.
You will need:
- 4 Cups Homemade dashi stock (use just kombu stock for a vegetarian version.)
- 2 Packs of Fresh Udon Noodles
- 2 Inariage (Inari Pockets cut in half will do the trick!)
- 1 Chopped Spring Onion
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp Sugar
- Pinch of Salt
- Optional: Top with Shredded Pickled Ginger
- First, heat up the 4 cups of dashi/kombu stock and bring to a gentle, rolling boil. Add the soy sauce, mirin, sugar and salt.
- Next add the udon noodles. They will need loosening as they often come vacuum packed for freshness. just shake them apart with a wooden spoon when submerged in the stock. Cook for about 5 minutes.
- Pour the noodles and stock into 2 large serving bowls.
- Place the inari sheets on top - they are already cooked and should warm through on top of the hot broth.
- Decorate and adorn with Japanese pickles, and chopped spring onions.