Kitsune Udon
Sweet, savory udon noodles topped with crispy fried tofu and garnished with green onion and bonito flakes. A traditional Japanese comfort bowl ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 4 cups dashi stock or vegetable broth
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- ½ tsp salt
- 14 oz firm tofu, pressed
- 8 oz udon noodles (fresh or frozen)
- 2 cups neutral oil (for frying)
- ¼ cup green onion, chopped
- ¼ oz bonito flakes (katsuobushi)
Instructions
- 1
Press tofu between paper towels under a plate for 15 minutes to remove excess water.
- 2
Cut pressed tofu into 4 rectangles about 2.5 inches wide and 0.75 inches thick.
- 3
Combine dashi, soy sauce, mirin, and salt in a saucepan. Bring to a simmer.
- 4
Heat oil in a deep skillet to 350°F (test with a wooden stick—bubbles should form immediately).
- 5
Fry tofu pieces 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel.
- 6
Bring a large pot of salted water to a boil. Add udon noodles and cook until tender, ~3 minutes.
- 7
Drain noodles and divide between two bowls.
- 8
Ladle hot broth over noodles until bowls are three-quarters full.
- 9
Top each bowl with 2 pieces of fried tofu. Sprinkle green onion and bonito flakes over the top.
- 10
Serve immediately while broth steams and bonito flakes dance from residual heat.
Tools you’ll need
- paper towels
- chef's knife and cutting board
- saucepan (2-quart)
- deep skillet or wok (12-inch)
- cooking thermometer or wooden stick
- slotted spoon
- large pot (4-quart)
- colander
- two bowls
- ladle
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