How to Make Authentic Kitsune Udon (Japanese Recipe)

By Sudachi · 40 min

Ingredients

Instructions

1. Bring enough water to cover the aburaage to a boil. Add ½ tsp salt and the 4 aburaage, cover with a drop lid and boil for 3 minutes.
2. Drain the aburaage, rinse in cold water and squeeze out the excess liquid.
3. In a pan over medium heat, combine 150 ml dashi, 2 tbsp sugar, 1 tbsp sake and 2 tbsp mirin.
4. Once the sugar dissolves, add 2 tbsp usukuchi shoyu (or regular soy sauce).
5. When almost boiling, reduce to a simmer, add the aburaage, cover with a drop lid and simmer for 15 minutes, until the liquid is reduced by one third.
6. Transfer the aburaage to a container to cool, then refrigerate for at least a few hours, preferably overnight.
7. Boil the udon according to the package directions. Drain and rinse with hot water to remove excess starch.
8. In a pan, combine 1000 ml dashi, 4 tbsp usukuchi shoyu (or regular soy sauce) and 2 tbsp mirin. Bring to a rolling boil on high heat for 1-2 minutes, then turn off the heat and stir in ½ tsp salt.
9. Cut the seasoned aburaage in half diagonally to make triangles.
10. Divide the udon among bowls, pour the broth over, and top with the aburaage, 12 slices kamaboko (omit for plant-based) and chopped green onions.

Summarized from Sudachi's video. Watch it for the details.

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