Kitsune Udon Recipe

There’s something truly magical about a steaming bowl of Kitsune Udon, especially when it’s enjoyed around a table with loved ones. Named after the fox spirits of Japanese folklore, this delightful dish isn’t just about its serene, clear broth or the tender, chewy udon noodles. It’s about the layers of flavors and textures that dance together in harmony—savory dashi mingling with subtly sweet, fried tofu and the delicate crunch of fresh green onions. It’s a meal that brings warmth and comfort, making it perfect for heartwarming family dinners, cozy evenings, or even a delightful treat on a chilly day. Join me, Zynah Maryam, on this culinary journey where each bowl of Kitsune Udon not only nourishes the body but also strengthens the bonds of family and friendship.

Ingredients

• 4 cups dashi broth
• 400g fresh or frozen udon noodles
• 4 pieces aburaage (fried tofu pouches)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 4 slices narutomaki (fish cake)
• 2 green onions, finely sliced

Instructions

1. Prepare the broth: In a large pot, bring the dashi broth to a gentle simmer.
2. Add the seasonings: Stir in the soy sauce, mirin, and sugar, allowing the flavors to meld together for about 5 minutes.
3. Cook the udon: Meanwhile, bring another pot of water to boil. Add the udon noodles and cook according to package instructions until they are just tender. Drain and set aside.
4. Prepare the tofu: In a small saucepan, heat a bit of broth. Add the aburaage and simmer for about 5 minutes to allow the tofu to absorb the flavors.
5. Assemble the bowls: Divide the cooked udon noodles into four bowls. Ladle the hot broth over the noodles.
6. Add toppings: Top each bowl with a piece of aburaage, a slice of narutomaki, and a generous sprinkle of green onions.
7. Serve immediately: Enjoy the Kitsune Udon steaming hot, savoring each comforting and flavorful bite.

Helpful Tips

• Make it your own: Add vegetables like spinach, bok choy, or mushrooms to give extra nutrition and flavor.
• Short on time? Use store-bought dashi granules mixed with water if you don’t have homemade dashi.
• Storage: Leftover broth and noodles can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
• Substitutions: Use tofu skin or tempeh if aburaage is not available.

Pairings

For a complete meal, pair your Kitsune Udon with a refreshing Japanese cucumber salad and a cup of hot green tea. On special occasions, serve it with tempura for an extra indulgent treat.

At Zynahz, we believe that every meal is an opportunity to create memories and deepen connections with loved ones. This Kitsune Udon recipe is not just a dish but an invitation to explore the joy of cooking and sharing food. I encourage you to try this recipe, and don’t forget to share your delightful creations with Zynahz. Spread the love by cooking together with friends and family. For more delightful recipes and stories, follow us on social media and sign up for our newsletter. Let’s make every meal a celebration with Zynahz!