Delicious Kitsune Udon

Name: Delicious Kitsune Udon
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 pieces fried tofu (aburaage); 1/2 cup water (about 100 ml); 2/3 teaspoon Hondashi (Japanese soup stock granules); 3 tablespoons soy sauce; 4 tablespoons sugar; 4 packs frozen udon noodles; 6 cups water (about 1.4 liters); 2 tablespoons Hondashi (Japanese soup stock granules); 4 tablespoons soy sauce; 3 tablespoons mirin; 1 teaspoon salt; as needed Ginger and green onions,; Spinach and kamaboko (fish cake), optional

ハニー_08 @cook_40073788

The perfect balance of sweet and savory seasoned fried tofu and a light, refined broth makes this kitsune udon irresistible! This is my go-to recipe for kitsune udon.
Recipe background: I love kitsune udon, so I worked to create a version with flavors just the way I like them.

ハニー_08 @cook_40073788

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Ingredients

Serves 4 servings

4 piecesfried tofu (aburaage)
1/2 cupwater (about 100 ml)
2/3 teaspoonHondashi (Japanese soup stock granules)
3 tablespoonssoy sauce
4 tablespoonssugar
4 packsfrozen udon noodles
6 cupswater (about 1.4 liters)
2 tablespoonsHondashi (Japanese soup stock granules)
4 tablespoonssoy sauce
3 tablespoonsmirin
1 teaspoonsalt
as neededGinger and green onions,
Spinach and kamaboko (fish cake), optional

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Steps

1

Place the fried tofu and water in a microwave-safe bowl. Heat for about 1 minute, then squeeze out excess liquid and cut into your preferred size.
2

Add all the A ingredients to a pot and bring to a boil. Add the prepared fried tofu and simmer until the liquid is absorbed.
3

Add all the B ingredients to a separate pot and bring to a gentle boil.
4

Add the udon noodles to the pot from step 3 and heat through. Serve the noodles and broth in bowls.
5

Top with the simmered fried tofu from step 2, and garnish with grated ginger, green onions, and, if desired, spinach or kamaboko. Enjoy!