Kitsune Udon

Serves 2

Prep 10 min · Cook 10 min

Classic Japanese udon noodle soup in dashi broth topped with seasoned fried tofu pouches, narutomaki, and scallions.

Before You Start...

2 ¹⁄₂ cups (600 g) dashi stock

Gather all the ingredients. It‘s really important to have good flavorful dashi for this recipe. Although you can take a shortcut by using dashi powder or a dashi packet, I encourage you to make dashi from scratch because the broth tastes so much better! It only takes less than 30 minutes to make.

To Make the Soup Broth

1 Tbsp (16 g) mirin
1 tsp (4 g) sugar
1 Tbsp usukuchi (light-colored) soy sauce or soy sauce
¹⁄₂ tsp (2 g) kosher salt

In a saucepan, add dashi, mirin, sugar, usukuchi (light-colored) soy sauce, and Diamond Crystal kosher salt and bring it to a boil. Once boiling, turn off the heat or cover and keep on a low simmer. Tip: We use the light-colored usukichi type of soy sauce here so the color of the soup broth doesn‘t become too dark.

To Prepare the Toppings

4 inari age (seasoned fried tofu pouch)
1 green onion
4 slices narutomaki (fish cake) (optional)

Squeeze the excess liquid from the Inari age (or you can keep the liquid as is, if you prefer). Cut the green onion/scallion into thin slices. Cut the narutomaki (fish cakes) into ⅛-inch (3-mm) slices.

To Cook the Udon Noodles

2 pack udon noodle
water, for boiling

Bring a large pot of water to a boil for the udon noodles. My favorite udon is frozen Sanuki udon. Reheat the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.

Pick up the noodles in a strainer or drain the hot water. Make sure to shake off the excess water (which will end up diluting your soup).

To Serve

shichimi togarashi (optional)

Divide the drained udon noodles into individual serving bowls. Pour the hot broth over the noodles to cover. Top with the Inari age, narutomaki, and green onions. Sprinkle shichimi togarashi (Japanese seven spice) on top (optional).

Notes

We use the light-colored usukichi type of soy sauce here so the color of the soup broth doesn‘t become too dark.
My favorite udon is frozen Sanuki udon.
Reheat the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
Make sure to shake off the excess water (which will end up diluting your soup).
Shichimi togarashi (Japanese seven spice) is optional; or a spicy kick.
Narutomaki (fish cakes) is optional; skip for vegetarian/vegan.

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