Go Back
A finished bowl of kitsune udon in a blue and white Japanese ceramic bowl, with golden broth, thick udon noodles, sweet simmered tofu pouch on top, and chopped green onion

Kitsune Udon (Japanese Udon with Sweet Simmered Tofu)

Kansai-style kitsune udon — thick udon noodles in a clear golden dashi broth, topped with a sweet simmered tofu pouch and green onion. Ready in 10 minutes using a dashi packet and frozen udon.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 portions frozen udon noodles about 200g each
  • 2 pieces simmered aburaage (kitsune udon no age) see linked recipe
  • 500 ml water
  • 1 dashi packet 8–10g
  • 2 tbsp usukuchi (light) soy sauce plus more to taste
  • salt a pinch, to taste
  • green onion finely sliced, to garnish

Method
 

  1. Add water and the dashi packet to a small pot. Bring to a boil over medium heat, then simmer for 3–5 minutes. Remove and discard the dashi packet.
  2. Add 2 tablespoons usukuchi soy sauce to the broth. Taste and adjust with more soy sauce or a small pinch of salt as needed.
  3. Microwave the frozen udon according to the package instructions — usually about 4 minutes per portion at 500–600W.
  4. Warm the simmered age in its broth or briefly in the microwave (20–30 seconds).
  5. Place hot udon in each bowl. Ladle the hot broth over the top. Top with a piece of warmed simmered age and a generous sprinkle of green onion. Serve immediately.