Kitsune Udon
Kitsune Udon with fried tofu pouches filled with udon noodles. Make this easy and delicious Japanese udon noodle soup with a fun twist!
Ingredients
Instructions
In a large saucepan, bring the water to a gentle simmer. Add the dashi powder, soy sauce, mirin and sugar. Simmer the broth gently for about 5 to 10 minutes. Taste for seasoning. Add more salt or soy sauce if necessary, or you may need to dilute with more water if the broth is too strong or salty.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Eatlittlebird →Chef's Notes
Kitchen Notes
MAKE IT EASIERTo make a more traditional Kitsune Udon, instead of filling the tofu pouches with noodles, simply cut them diagonally so that you have two large triangular pieces. Cook them briefly in the dashi broth to warm them through, before serving them on top of the noodles.
OVEN & STOVE TEMPERATURESAll recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
We went to this restaurant in Nara! I didn't think of trying to make this dish at home until I saw your recipe the other day. Thank you so much for this recipe ???????? It was absolutely delicious and brought back great memories of our trip to Japan last year.
Did you make this recipe?
Leave a Comment