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Kitsune Udon

User Rating 5 Star Rating (4 Reviews)


Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon. It literally means fox noodles.


  • 4 aburaage (deep-fried tofu), blanched and cut into halves
  • For simmering aburaage:
  • 3/4 cup dashi soup stock
  • 2 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • For soup:
  • 5 cup dashi soup stock
  • 3 Tbsp mirin
  • 2 Tbsp soy sauce
  • salt *adjust the amount of salt to your preference
  • 4 packages pre-boiled udon noodles
  • 4 slices kamaboko fish cake for topping *optional


Heat dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Simmer aburaage in the soup on low heat until the liquid is almost gone. Set aside. Boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and divide into four bowls. In the meantime, combine dashi, soy sauce, and mirin in a medium pan and bring to a boil. Adjust the flavor with salt as you like. Pour the hot soup over udon noodles. Top with seasoned aburaage and kamaboko slices.
*Makes 4 servings.

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