Learn how to make Kitsune Udon from scratch! This classic Japanese udon noodle soup is simple yet packed with umami flavour and topped with a sweet fried tofu.
- 200g cake flour
- 100–130ml water
- 8g salt
- 2 aburaage (fried tofu sheets)
- 1/3 cup kombu dashi (or 1/3 cup water + 1 tsp kombu dashi granules)
- 2 1/2 tsp sugar
- 2 tsp soy sauce
- Option 1: 2 cup + 1/2 cup water + 2 tsp kombu dashi + 1 tbsp mirin + 1 tsp sugar + 4 tsp Japanese light soy sauce + pinch of salt
- Option 2: 2 cup + 1/2 cup dashi + 1 tbsp mirin + 1 tsp sugar + 4 tsp Japanese light soy sauce + pinch of salt
- Option 3: 2 1/2 cup water + 4 tbsp kombu mentsuyu
- 2 servings of udon noodles (homemade OR frozen)
Udon noodles (skip this step if using frozen/store bought udon noodles)
- Mix the salt with water until completely dissolved.
- Add the water a little at a time and mix with your hands until a dough forms. Knead and form it into a ball. Place into a bag and rest for 10 minutes (this relaxes the gluten).
- Place a towel over the bag and step with the heel of your foot until dough is completely flat. Remove it from the bag, form it back into a ball and step on it again until flat. Repeat a total of 3 times. Form it back into a ball and let it rest for 30 minutes.
- Dust working surface with potato starch and flatten the dough. Roll it out into a square and then roll it onto the rolling pin until 3mm thick.
- Fold it like an accordion and then cut noodles 3mm in width using one stroke.
- Loosen the strands and then dust with more starch to ensure they do not stick.
- Bring a pot of water to a boil and cook the udon noodles for 12-13 minutes. Rinse with cold water to remove excess starch.
- Bring a medium pot of water to a boil. Add the aburaage and boil for 20 seconds. Strain and rinse with cold water. Then gently squeeze out excess water (this removes excess oil).
- Add the dashi stock, soy sauce, sugar and aburaage bring to a gently boil over medium heat. As soon as it begins to bubble and reduce to heat to medium low. Place otoshibura (drop lid) on top and cook for about 5-8 minutes or until there is almost no liquid left (about 3 tbsp of liquid should remain). Remove from heat and allow it to cool completely (let it cool in the remaining liquid). Once cooled, slice the inari in half or into triangles.
- Choose one of the options to make the udon soup. Add all the ingredients to a saucepan and bring to a boil. As soon as it begins to boil, reduce heat to low to keep it warm.
- Bring a large pot of water to a boil. Add the udon noodles and cook. If using homemade udon noodles, cook for 10-13 minutes. If using frozen, cook for 1 minute. If using dry, cook following directions on the package. Once the udon noodles are cooked, strain the water well. If using homemade udon noodles, rinse well with warm water.
- Place the udon noodles into a bowl. Add the broth and then top with inari age, scallions and togarashi. Serve immediately and enjoy!
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).