Kitsune Udon No Age (Sweet Simmered Tofu Pouches for Udon)
If you’ve ever ordered kitsune udon at a Japanese restaurant, the star of the dish is that sweet, juicy, golden pouch of fried tofu floating on top of the noodles. In Japanese it’s just called age (揚げ) — short for aburaage (油揚げ), the thin sheets of fried tofu — but when seasoned this way for kitsune udon, every bite releases a wave of sweet-savory broth into your mouth. It’s one of those small, simple things that makes Japanese home cooking feel like a treat.
This recipe makes a small batch of kitsune udon no age — sweet simmered tofu pouches that you can drop straight onto a bowl of hot udon noodles. Once you have these in the fridge, kitsune udon at home is a 10-minute meal. They also work beautifully in inarizushi, on top of soba, or just eaten as a side with rice.
Disclosure: some links below are affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
What Is Aburaage?
Aburaage (油揚げ) is thin sheets of deep-fried tofu — typically sold in packs of two or three rectangular pieces. They’re light, slightly chewy, and incredibly absorbent, which is exactly what makes them work for this dish. When you simmer them in a sweet-savory broth of soy sauce, mirin, sake, and sugar, they soak up every drop of flavor like a sponge.
You’ll find aburaage in the refrigerated tofu section of Japanese and Korean grocery stores. They’re usually called “fried bean curd” or “fried tofu pouches” on the English label. For this batch I used pre-cut square aburaage (sometimes labeled sushi-age / 寿しあげ) — these come in small squares that are exactly the right size for kitsune udon, with no cutting required. The classic thin rectangular sheets work just as well — just cut each one in half lengthwise before cooking.
Why Pour Hot Water Over the Aburaage First?
Before simmering, you pour boiling water over the aburaage to wash off the surface oil — this is called abura-nuki (油抜き). It does two important things:
- Removes the surface oil, which would otherwise float on top of the simmering broth and dilute the flavor.
- Helps the aburaage absorb the seasoning more deeply, since the open texture isn’t blocked by a layer of oil.
Don’t skip this step. It only takes 30 seconds and it makes a real difference.
Ingredients
Makes 2 pieces (enough for 2 bowls of kitsune udon)
| Ingredient | Amount |
| Aburaage (fried tofu sheets) | 2 pieces (about 40g) |
| Water | 50ml (about 3 tbsp) |
| Sake | 1 tbsp |
| Mirin | 2 tbsp |
| Sugar | 1 tsp |
| Soy sauce | 1 tbsp |
For the pantry staples, here’s what I use:
Aburaage itself is harder to find on Amazon, but most Japanese, Korean, or Asian grocery stores carry it in the refrigerated tofu section.
How to Make Kitsune Udon No Age
Step 1: Abura-Nuki (Rinse Off the Surface Oil)
If you’re using rectangular aburaage sheets, cut each one in half lengthwise first. If you bought pre-cut square sushi-age like I did, skip the cutting.
Place the aburaage in a mesh strainer set over the sink. Pour hot water generously over both sides to wash off the surface oil. You’ll see the water turn slightly cloudy — that’s the oil coming off.
Lay the aburaage on a few sheets of paper towel and press gently with another sheet on top to squeeze out the excess water. Dry aburaage will absorb the seasoning much better than wet aburaage.
Step 2: Simmer in the Sweet-Savory Broth
Set out your seasonings: soy sauce, sake, mirin, and sugar. Having everything ready before you start cooking makes the whole process smoother.
In a small frying pan or shallow saucepan, combine the water, sake, mirin, sugar, and soy sauce. Bring to a simmer over medium heat, stirring once or twice to dissolve the sugar. Add the aburaage pieces in a single layer.
Reduce the heat to low and simmer for about 5 minutes, turning the pieces over halfway through so both sides absorb the seasoning evenly. The liquid will reduce slightly and the aburaage will turn a deeper amber color.
Step 3: Let It Rest (Important!)
Turn off the heat and leave the aburaage in the broth until completely cool. This is the most important step for flavor — as the liquid cools, it gets pulled deep into the aburaage. If you skip the resting and use them hot, the flavor will sit on the surface instead of inside the pouches.
About 30 minutes at room temperature is enough. If you have more time, refrigerate them in the broth for a few hours or overnight.
How to Use Them
The classic use is on top of kitsune udon — just lay one piece of warmed age on each bowl of hot udon noodles before serving. The broth and the age together is the whole point of the dish.
Other ways I like to use them:
- On hot soba — same idea as kitsune udon, but with soba noodles (this version is called kitsune soba).
- In inarizushi — split open one side of each piece to make a pouch, then stuff with sushi rice for a quick inarizushi.
- Sliced over rice — chop the simmered age into thin strips and put it on top of a hot bowl of rice with green onion. A quick, satisfying snack.
Tips and Storage
- Don’t skip the abura-nuki (oil rinsing) step. It really does change the result — both the flavor and how cleanly the broth absorbs into the aburaage.
- Let them cool in the broth. The cooling is when the seasoning actually goes into the aburaage. Hot from the pan, they’re under-seasoned. Cooled overnight, they’re perfect.
- Storage: Keep them in the simmering broth in a covered container in the fridge. They’ll stay good for 3–4 days. Reheat gently in the broth before using, or just warm them on top of hot udon.
- Make a double batch. The recipe doubles easily, and having simmered age in the fridge means you can throw together kitsune udon in 10 minutes any night of the week.
Frequently Asked Questions
What is aburaage?
Aburaage (油揚げ) is thin tofu that’s been deep-fried until it puffs into a light, spongy pouch. It’s sold in the refrigerated or frozen section of Japanese and Korean groceries, usually in packs of two or three sheets. Simmered in a sweet-savory broth, it becomes the topping that gives kitsune udon its name.
Why pour hot water over the aburaage first?
This step is called abura-nuki — literally “oil removal.” Aburaage carries a lot of surface oil from frying, which tastes stale and stops the broth from soaking in. A quick pour of boiling water washes it off, so the pouches absorb the seasoning instead of repelling it.
Why does it need to rest after simmering?
Because absorption happens as it cools, not while it boils. Pull the pan off the heat and let the pouches sit in the broth for at least 30 minutes — they’ll draw the liquid in as the temperature drops. Simmering longer instead of resting just makes them fall apart.
How long do the simmered pouches keep?
About 4 days in the fridge in their broth, and they freeze well for a month. Freeze them flat in a bag with a little of the liquid. This is why it’s worth making a batch — you’ll have instant kitsune udon whenever you want it.
What else can I use them for?
Plenty. Chop them into takikomi gohan or miso soup, put them on soba, fold them into rice for inari-zushi, or just eat one cold as a small side. They’re a useful thing to have sitting in the fridge.
Kitsune Udon No Age (Sweet Simmered Tofu Pouches)
Ingredients
Method
- If using rectangular aburaage sheets, cut each piece in half lengthwise. Pre-cut square sushi-age can be used as is.
- Place the aburaage in a mesh strainer and pour hot water generously over both sides to wash off the surface oil (abura-nuki). Press gently between paper towels to remove excess water.
- In a small frying pan or shallow saucepan, combine the water, sake, mirin, sugar, and soy sauce. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Add the aburaage in a single layer. Reduce the heat to low and simmer for 5 minutes, turning halfway through so both sides absorb the seasoning.
- Turn off the heat and leave the aburaage in the broth until completely cool — at least 30 minutes. This is when the flavour is drawn deep into the aburaage. Use in kitsune udon, soba, or inarizushi.
