Kitsune Udon Noodles



For preparing abura-age:

2 abura-age, cut in halves

1 tbsp soy sauce

1 tbsp sake

1 tbsp mirin

1 tbsp sugar

1/2 cup water


For udon noodles and soup

4 cups of dashi

1/4-1/2 tsp salt

2 tbsp soy sauce

3 tbsp mirin

2 tbsp sake

2 servings of udon noodles

4 spring onions, thinly cut



Shichimi (Japanese 7 spice mix)

Kamaboko (fish cake) slices


Udon (thick Japanese noodles made of wheat flour) served in a dashi based soup stock topped with a large piece of fried tofu (also called abura-age) which is thought to be the favourite food of the fox (kitsune in Japanese).


Serves 2

  1. To reduce the grease, blanch abura-age in boiling water for a few seconds and drain.
  2. In a pot, put the rest of the ingredients "For preparing abura-age" and heat on a medium heat, and add the abura-age. Cook until all the liquid is gone and set aside.
  3. To make the soup, bring the dashi to a boil and add salt, soy sauce, mirin and sake.
  4. For the noodles, add the udon to a saucepan of boiling water and simmer for indicated time stated on the packaging. Remove from heat and drain well.
  5. Divide noodles and soup into bowls, place cooked abura-age on top, and sprinkle on the chopped spring onion. Optionally, add a light sprinkle of shichimi to add a touch of spice and a few slices of kamaboko fish cake.