Name: Fox noodles with chicken and mushrooms
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 tsp sugar; 300 g (10 oz) chicken, cut into 2.5 cm (1 in) squares; 4 sheets aburage (fried dried tofu sheets); 1 tbsp mirin; 2 spring onions, finely sliced; ½ tsp salt; 1 tbsp sugar; 500 ml (16 fl oz) dashi; 1.5 litres (2½ pts) dashi; 250 g (8 oz) dried udon; 2 tbsp soy sauce; 8 dried shiitake mushrooms, soaked and stems removed

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

The Japanese name of this dish – kitsune udon – translates as fox noodles, apparently because of the wily beast’s fondness for fried tofu. I don’t think this assertion has ever been scientifically proved, but it’s such a nice story, I’m prepared to go along with it. This is done in the Osaka style, which just means it has chicken in it. Aburage, fried dried sheets of tofu, are available frozen from Japanese supermarkets.