Kitsune udon
Japanese udon soup with seasoned fried tofu pouches.
Approximate total time: 20 min2 servingsJapan
Ingredients
For 2 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.
- 500 g frozen udon or 180 g dried udon
- 600 ml prepared dashi stock
- 1 tbsp mirin
- 1 tbsp usukuchi soy sauce
- 1 tsp sugar
- 1/4 tsp fine salt
- 4 inari age seasoned tofu pouches
- 1 spring onion and 4 optional narutomaki slices
Step-by-step method
- Heat dashi, mirin, soy sauce, sugar and salt.
- Once boiling, reduce heat and keep hot.
- Lightly drain tofu pouches and slice spring onion.
- Cook or reheat udon as directed; drain thoroughly.
- Divide noodles between bowls, cover with broth and add tofu, spring onion and narutomaki.
✦ Kitchen tip
Time assumes prepared dashi; standard dashi and narutomaki contain fish.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.