Kitsune Udon

Preparing the fried tofu

  • 2 Aburagee (deep fried tofu) rectangles cut into 2 squares (4 squares total)

  • 1 tsp of soy sauce

  • 1 Tbsp sake

  • 1 Tbsp mirinn

  • 1 Tbsp sugar

  • 1/2 cup water

Dashi: You can find it on packages or make your own- (boil kombu, bonito flakes and seaweed or add shitake mushroom instead of fish flakes for vegetarian version, this can be use in miso and many Japanese foods)

Soup stock-

  • 4 cups of dashi stock –

  • 1/4-1/2 tsp salt

  • 2 Tbsp Soy sauce

  • 3 Tbsp Mirin

  • 2 Tbsp Sake

  • 2 packages of udon noodles

  • 4 green onions, thinly cut


  1. In boiling water, cook Aburaage for a few seconds to cut grease and drain.

  2. In a pot, put the rest of the ingredients for preparing the fried tofu- heat at medium heat, and add prepared Aburaage. Cook until all the liquid is gone. Set aside.

  3. Heat Dashi to a boil, and add salt, Soy Sauce, Mirin, Sake.

  4. Add Udon to the soup and let it simmer for 2-3 minutes.

  5. Divide noodles and soup into bowls, place cooked Aburaage on top, and sprinkle on the chopped green onion.

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