Kitsune Udon
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Kitsune udon is a delicious dish made with thick udon noodles served in a dashi based soup stock and served with a piece of fried tofu. Kitsune is named after the Japanese fox, who according to legend is a huge fan of abura-age, the deep fried tofu that gives all the flavour to this great food.
This dish is easy to make and can even be made with soba if you prefer for… you guessed it, Kitsune Soba!

1 person 5 minutes 15 minutes save

Ingredients

• Udon Noodles
• Dashi Soup Stock
• Abura-age Deep Fried Tofu
• Shichimi Chilli Powder
• Spring Onions

How to prepare

It is a good idea to remove some of the oil from the abura-age tofu, so pour some boiling water over it to remove any excess oil before draining and putting aside for a moment.
The easiest way to make the soup is to use a premade soup stock like hon-tsuyu diluted with water. Pour 1 cup of hon-tsuyu with 2 cups of water into a sauce pan and bring to the boil.
Just before the soup stock boils, remove the heat and place the abura-age tofu to the pan. Allow this to simmer for approximately before adding in your pre-cooked udon noodles.

Once the noodles have simmered for a further 10 minutes, they should be ready to eat, so put some in a bowl with the soup and a piece of abura-age tofu and garnish with shichimi chilli powder and sliced spring onions.