Kitsune Udon

Udon in Hot Broth with Fried Tofu

Preparation: 10 Minutes
Cooking: 15 Minutes

Aburaage is thin, fried tofu โ€“ similar to atsuage, but thinner and fluffier. It is sold fresh or frozen in most Asian grocery stores.



  • 4 aburaage (thin, fried tofu), cut diagonally into quarters
  • 1.2 litres (42 fl oz) Basic Dashi (or use powdered dashi)
  • 4 spring onions (scallions), thinly sliced


  • 3ยฝ tablespoons soy sauce
  • 5 tablespoons light brown sugar
  • 2 teaspoons mirin
  • 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles
  • a pinch of shichimi togarashi (store-bought or homemade), optional


Bring a small saucepan of water to the boil over high heat, then reduce the heat to low. Add the fried tofu and simmer for 2 minutes. Remove the pan from the heat and gently squeeze the tofu to get rid of any excess oil.

Combine 150 ml (5 fl oz) water with 2 tablespoons of the soy sauce and 4 tablespoons of the sugar in another small saucepan. Cook over medium heat until the sugar has dissolved. Add the fried tofu and simmer for 3 minutes. Remove from the heat and set aside.

Bring the dashi to the boil in a saucepan over mediumโ€“high heat. Add the remaining soy sauce and sugar and the mirin and adjust the heat so the mixture is simmering just below boiling point (or use Mentsuyu and warm water, see Tip).

Cook the udon noodles according to the packet instructions, then drain.

Gently reheat the fried tofu. Divide the cooked noodles among four deep bowls and pour in the warm dashi. Arrange the warm fried tofu and spring onions on top of the noodles and sprinkle with shichimi togarashi, if using.