Kitsune Udon Noodles

Kitsune Udon Noodles

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).

  • 30 mins
  • Easy
  • Main
  • 2 Servings


Serves 2

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


  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.

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