6min 4 ppl
Kitsune Udon
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 14g
Carbs 60g
Fats 10g
About this dish
Udon noodles in a clean dashi broth topped with a pouch of fried tofu simmered sweet and glossy in soy and mirin. Named for the fox spirit supposedly partial to fried tofu, which is as good an origin story as any.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced2
Dairy & Eggs
- Fried tofu poucheshalved4
Tins & Jars
- Dashi stock1000 ml
Dried Goods
- Udon noodles600 g
- Caster sugar20 g
Oils & Condiments
- Soy sauce80 ml
- Mirin60 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Halve the fried tofu pouches and blanch them briefly in boiling water to remove excess oil, then drain.
Approx. 5 minutes
2
Simmer the fried tofu pouches in a small saucepan with half the soy sauce, half the mirin and the caster sugar for 10 minutes until sweet and glossy.
Approx. 6 minutes
3
Cook the udon noodles in a large pot of boiling water according to the packet instructions until tender, then drain and divide between bowls.
Approx. 6 minutes
4
Combine the dashi stock with the remaining soy sauce and mirin in a saucepan and bring to a simmer for 5 minutes.
Approx. 5 minutes
5
Ladle the hot broth over the noodles and top each bowl with a piece of simmered fried tofu pouch.
Approx. 4 minutes
6
Scatter with sliced spring onion and serve.
Approx. 3 minutes
