Go Back
+ servings

Kitsune Udon

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 6 hours
Servings 2
Calories 1235

Ingredients

  • 2 kombu
  • 3 cups katsuobushi
  • 4 pockets aburaage
  • 3 tbsp sugar
  • 4 tbsp mirin
  • ¼ cup 1 tbsp soy sauce
  • 2 servings udon noodles
  • 2 green onions
  • Narutomaki

Instructions

  • All ingredients ready? Let's begin!
  • In a large bowl, add 5 cups of water and the kombu. Set aside to soak for at least 30 minutes or up to 5 hours.
  • After soaking, pour the water and kombu into a pot and begin to bring to a boil.
  • Just before the water actually starts to boil, use cooking tongs to take the kombu out.
  • Add the katsuobushi and allow to reach a boil before removing from heat. Let sit and cool for 15 minutes.
  • Use a strainer to separate the liquid from the katsuobushi.
  • Halfway fill a medium pot with water and bring to a boil.
  • Set the aburaage on a surface and roll over it with a rolling pin a few times to tenderize it before adding it to the boiling water.
  • Cover with a lid and let boil for 5 minutes.
  • Remove the aburaage and press it between your hands to remove excess water.
  • In a pot, add 1 cup of the previously made dashi. Bring it to a boil before stirring in 2 tbsp of sugar. Allow the sugar to melt before placing the aburaage in.
  • Add 3 tbsp of mirin and ¼ cup of soy sauce. Bring it to a boil again, then reduce heat to medium low. Cover with a lid and let simmer for 10 minutes.
  • Remove from heat and allow to cool. When it is cool enough to touch, remove the aburaage and squeeze between your hands again to remove excess liquid. You want it to be wet but not dripping.
  • Add 2 ½ cups of dashi, and the rest of the mirin, sugar, and soy sauce into a pot. Bring to a boil then turn the heat to low. Put a lid on top and leave to simmer while you prepare the rest.
  • Fill a large pot with water and bring to a boil.
  • While waiting on the pot to boil, finely chop the green onions and cut the narutomaki into thin slices.
  • Once the water reaches a boil, cook your noodles according to the package. Dry noodles will take longer while frozen or refrigerated noodles will cook quickly.
  • Once the noodles have cooked, strain them well.
  • To serve: divide the noodles into bowls and evenly split the broth between the bowls. Place a piece of inari age on top and garnish with a couple slices of narutomaki, and a sprinkle of green onions.
  • Serve hot and enjoy!

Video

Nutrition

Calories: 1235kcal | Carbohydrates: 220g | Protein: 76g | Fat: 6g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 28mg | Sodium: 4720mg | Potassium: 474mg | Fiber: 16g | Sugar: 52g | Vitamin A: 152IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 4mg