Best 3 Kitsune Udon Recipes
Kitsune udon, a classic Japanese noodle dish, is a comforting and flavorsome meal that combines savory broth, tender udon noodles, and a sweet and savory fried tofu pocket called aburaage. This popular dish is often served as a quick and affordable lunch or dinner option at udon restaurants and noodle shops throughout Japan. With its simple yet satisfying flavors, kitsune udon has become a beloved dish enjoyed by people of all ages. In this article, we will explore the history and cultural significance of kitsune udon, and provide a step-by-step guide to creating this delicious dish at home.
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KITSUNE UDON
The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.
Provided by Jasmine
Categories Noodle Soup
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
- Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
- Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
- Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
- Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.
Nutrition Facts : Calories 759.2 calories, Carbohydrate 150.4 g, Fat 3 g, Fiber 0.5 g, Protein 21.9 g, Sodium 3902.5 mg, Sugar 11.4 g
KITSUNE UDON
This is something my friend Bri and I tried to make last summer when she stayed over for a week. All I can say is this: the tofu must be deep-fried. Or the entire recipe is thrown off.
Provided by Lady Black Mage
Categories Japanese
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
- Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
- Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.
Nutrition Facts : Calories 592.1, Fat 1.3, SaturatedFat 0.2, Sodium 3541.9, Carbohydrate 122.4, Fiber 7.3, Sugar 3, Protein 19.5
KITSUNE UDON
My kids can't get enough of the savory and sweet flavor of this dish, which makes me smile because I still remember the moment I first tasted kitsune udon-in elementary school. Back in Japan, my grade school served meals to its students, and these noodles were one of my favorite lunchtime treats. I know both you and your kids will love them, too: they're easy to prepare and the sweet and tangy flavor lasts and lasts.
Yield serves 4
Number Of Ingredients 9
Steps:
- To prepare the abura-age, in a medium saucepan, add the abura-age and water. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
- Heat the broth in a small pot over medium heat. Once it comes to a boil, cover the pot and decrease the heat to low. Keep warm until ready to serve.
- Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well.
- Divide the noodles among 4 bowls. Pour one-fourth of the hot broth into each bowl. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.
Tips:
- Choose the right udon noodles: Fresh or frozen udon noodles are the best choice for this dish. Dried udon noodles can also be used, but they will need to be soaked in water before cooking.
- Use a good quality dashi: Dashi is a Japanese soup stock that is essential for making kitsune udon. You can use store-bought dashi or make your own at home.
- Don't overcrowd the pot: When cooking the udon noodles, be sure not to overcrowd the pot. This will prevent the noodles from cooking evenly.
- Serve the udon immediately: Kitsune udon is best served immediately after it is made. The noodles will start to absorb the soup and become soggy if they are left to sit for too long.
- Garnish with your favorite toppings: There are many different toppings that can be added to kitsune udon. Some popular choices include green onions, tempura flakes, and aonori (dried seaweed).
Conclusion:
Kitsune udon is a delicious and easy-to-make Japanese noodle soup. It is a popular dish that can be enjoyed by people of all ages. With its savory broth, chewy noodles, and variety of toppings, kitsune udon is a surefire hit. So next time you're looking for a quick and satisfying meal, give this recipe a try.
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