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Udon Recipe (Kitsune Udon and Dashi)

Japanese Udon: Kitsune Udon

  Yum

Kitsune Udon Recipe

Makes 2 bowls of udon

Dashi:
Ingredients

4 1/2 C water
1/4 C loosely packed kezurikatsuo (shaved bonito)
3″ piece of dried dashi kombu (optional)

Abura-age:
Ingredients

1/4 C water
15 niboshi
2 Tbs soy sauce
1 Tbs mirin
1 Tbs sugar
4 squares of abura-age (thin deep fried tofu)

Udon:
Ingredients

200g dry udon or 300g fresh Udon
4 C dashi
2 Tbs soy sauce
1 Tbs mirin
2 tsp sugar
salt to taste
2 scallions cut on the bias
4 slices of naruto or kamaboko cut on the bias (fishcake)

Method:

For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the kezurikatsuo into a disposable tea bag, or wrap it in cheese cloth and tie the top. Drop the satchel in the water along with the kombu if you are using it. You can also just put the kezurikatsuo straight into the water and strain it when the stock is done. Let this steep for about 15 minutes, then discard the tea bag, or strain the stock into another pot and discard the solids.

For the Abura-age. Add everything except the abura age into a small pot and bring to a boil. Once the sugar has dissolved, add the abura-age and simmer, flip several times until most of the liquid is absorbed and the abura-age is a deep brown color. Transfer from the pot to a small bowl and allow it to cool a bit. When it’s cool enough to handle, press out some of the excess liquid. You don’t want to squeeze all the liquid out, just enough to keep it from being salty.

Boil a large pot of water and boil the udon for the length of time specified on the package. If the instructions are in Japanese, click here to figure out how long you should boil it for. Make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don’t want them to go soggy before you’re done eating them. When they’re done, rinse them under cold water to stop the cooking.

To finish it all off, put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more. Add the noodles to heat through, then divide them into two bowls. Top with the seasoned abura-age, scallions and naruto then pour the broth over everything. For a little extra color and kick, you can serve this with shichimi togarashi (Japanese 7 spice chili flakes).

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29 COMMENTS... read them below or add one

  1. Loooren

    Actually, the name “kitsune udon” comes from the old belief that abura-age is their favourite food. Just in case you’d like to know ^_^

  2. Anonymous

    I love kitsune udon. The kitsune is always so tasty with all the essence soaked into the kitsune. I don’t like the tempura udon because the tempura becomes soggy. Thanks for this udon recipe! :)

  3. helen

    It’s great to see you here, Marc.

    My childhood trauma? Chinese dumplings. My mom would send me to school with a thermo lunchbox full of pork and cabbage dumplings she made herself, accompanied by little packets of soy sauce and sesame oil. I was taunted. This was in the 80s, before pot stickers and gyozas became mainstream.

  4. Marc @ NoRecipes

    Loooren, ahhh that makes much more sense. Thanks!

    Thanks Craftpassion, udon is so much easier to make (not to mention healthier) than ramen. Give it a try sometime:-)

    Helen, yea early 80’s was around the time I was going through my trauma, so I can relate. Thanks for sharing your story:-)

  5. vegetable

    Mean kids. Take comfort in that what you were eating was so much better than that processed drek.

    Love kitsune soba. And since I lived in Japan for 9 years I’m thoroughly missing it and much else these days, that is, when I don’t cook at home or go to my favourite J. restaurant. Trouble is, I want to do that almost every day.

    Thanks for the recipe. :)

  6. Mike

    I am so glad you guest post on Rasa Malaysia, and very happy to have discovered your blog. Love the detailed write up about the ingredients and the recipe. Dashi is so good and healthy even French chefs use them nowadays.

  7. white on rice couple

    Marc, I completely agree with you about dashi. Since I started cooking with it, there’s no comparison to the flavors and umami.
    This is a beautiful and delicious dish! Wish I had a bowl of this beautiful noodle comfort today.

  8. Marc @ NoRecipes

    @Vegetable, I’m sure they weren’t trying to be mean, kids are just very honest. I know what you mean about wanting wanting to go to J restaurants all the time, unfortunately I think it’s also probably the most expensive Asian food.

  9. Rita

    Marc, any suggestion for vegetarians that want to have the same great japanese flavours in a soup? How do they do at restaurants I wonder…huummm…. Great post, thanks so much for sharing your knowledge with us.

  10. Marc @ NoRecipes

    @Rita, While you could use just kelp or a combination of kelp and shiitake for your stock, to get the truly authentic flavor it needs the dried fish.

    Most restaurants use the dried powdered dashi which is typically a combo of dried seafood with MSG although there are some brands that have MSG-free powdered dashi.

  11. Rose

    Just imagine how much PBJ and a pack of Cheetos along with other fast-food American mothers packed brought childhood obesity. Now it’s time for them to abhore fatty food and learn from your mother’s wisdom. You grew up to be such a talented, healthy, (and pretty!!) cook and I really admire you for overcoming dreadful moments from the kindergarten.

  12. Mike C.

    Hello, thank you for the great recipe! I’m a university student, so quick delicious recipes are always good to find! :)

  13. cigna dental

    Everything is very open with a really clear clarification of the issues.
    It was really informative. Your site is very useful. Many thanks for sharing!

  14. Jillian

    Great recipe!! I’ve been missing Udon so much after leaving Korea, now I can make it myself anytime I want, this tastes exactly like they make it at the noodle shops. Thanks!!

  15. Janelle

    I just discovered the magic that is udon at Sushi Kudasai in Seattle. Three days in a row now I have gone there for lunch; they are going to know me by name!

    I agree with Recipe Momma, the other recipes online are just chicken noodle soup with udon noodles. This sounds more like the delicious soup that I love. I am going to have to try this recipe soon.

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