Kitsune Udon Recipes

KITSUNE UDON

Kitsune Udon image

The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.

Provided by Jasmine

Categories Noodle Soup

Time 50m

Yield 2

Number Of Ingredients 10

Ingredients

1 ounce kombu (Japanese dried kelp)
5 cups cold water
¾ cup bonito flakes
2 ounces aburaage (frozen, defrosted fried tofu cakes)
2 ½ tablespoons soy sauce, divided
2 tablespoons mirin, divided
1 tablespoon white sugar
1 teaspoon kosher salt
1 pound frozen udon noodles
2 tablespoons thinly sliced scallions

Steps:

Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

Nutrition Facts : Calories 759.2 calories, Carbohydrate 150.4 g, Fat 3 g, Fiber 0.5 g, Protein 21.9 g, Sodium 3902.5 mg, Sugar 11.4 g

KITSUNE UDON

Kitsune Udon image

This is something my friend Bri and I tried to make last summer when she stayed over for a week. All I can say is this: the tofu must be deep-fried. Or the entire recipe is thrown off.

Provided by Lady Black Mage

Categories Japanese

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

4 pieces aged deep fried tofu, and cut into large triangle shapes
1 3/4 lbs of dried udon noodles or 1 3/4 lbs soba noodles
4 green onions
6 1/2 cups dashi
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sake

Steps:

Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.

Nutrition Facts : Calories 592.1, Fat 1.3, SaturatedFat 0.2, Sodium 3541.9, Carbohydrate 122.4, Fiber 7.3, Sugar 3, Protein 19.5

KITSUNE UDON

Kitsune Udon image

My kids can't get enough of the savory and sweet flavor of this dish, which makes me smile because I still remember the moment I first tasted kitsune udon-in elementary school. Back in Japan, my grade school served meals to its students, and these noodles were one of my favorite lunchtime treats. I know both you and your kids will love them, too: they're easy to prepare and the sweet and tangy flavor lasts and lasts.

Yield serves 4

Number Of Ingredients 9

Ingredients

2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved
6 cups water
2 cups Dashi (page 40)
1/4 cup sugar
2 tablespoons mirin
2 tablespoons Japanese soy sauce
6 cups Udon Broth (page 66)
1 pound dried udon noodles
3 scallions, both white and green parts chopped, for garnish

Steps:

To prepare the abura-age, in a medium saucepan, add the abura-age and water. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
Heat the broth in a small pot over medium heat. Once it comes to a boil, cover the pot and decrease the heat to low. Keep warm until ready to serve.
Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well.
Divide the noodles among 4 bowls. Pour one-fourth of the hot broth into each bowl. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.

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2020-05-27 For this kitsune udon recipe, I only recommend making dashi using a dashi packet or making it from scratch. Making it with …
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Gather all the ingredients. Before we start: It's really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi because the broth tastes so much better! It only takes less than 30 minutes to make. For vegetarian/vegan, please use Kombu Dashi.
Put the kombu and 2 ½ cup water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. Kombu’s flavor comes out naturally from soaking in water. If you don’t have time at all, skip soaking.
In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Once boiling, turn off the heat or cover and keep on a low simmer.
Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices. Slice the Narutomaki fish cake into 1/8 inch (3 mm).

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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.
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2 Abraage deep fried tofu (*1) 3/4 cup water 1 tbsp soy sauce 2 tbsp sugar 2 Udon (*2) 8 cups water 2 cups Dashi stock (*3) 1 tbsp soy sauce 1 tbsp mirin 4 slices Naruto fish cake 1 tbsp chopped scallions pinch of Shichimi togarashi ((optional))
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KITSUNE UDON (きつねうどん) | PICKLED PLUM

2021-03-01 Turn the heat down to low, cover, and cook for 5 minutes. Meanwhile, bring another pot of water to boil. Add the udon noodles and cook according to the directions on the package. Usually, fresh and frozen udon noodles take 2-3 minutes to cook. Drain the noodles and divide them among two bowls.
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