’Kitsune’ means ‘Fox’ in Japanese. ‘Kitsune Udon’ can be literally translated as ‘Fox Udon’ but it has nothing to do with the foxes. No one knows why this Udon dish is called with its name. As a food, ‘Kitsune’ is ‘Abura-age’ (Fried Thin Tofu) that is seasoned and added to noodle dishes as a topping.
2 ‘Abura-age’ (Fried Thin Tofu)
1/2 cup Dashi Stock *OR Water 1/2 cup & 1/4 teaspoon Dashi Powder
1 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin
2 servings Udon Noodles
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)
2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
1/2 tablespoon Mirin
- Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil. *Note: If you don’t have a microwave, soak in hot water and drain.
- Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside and allow to cool in the sauce.
- Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt.
- Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water.
- Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.
- *Note: You do not need to waste the soup. I usually drink it all.
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