Japanese Kitsune Udon
Get cozy with this hot noodle soup, featuring aburaage. You'll learn to make this flavorful dish at home for when its cold or rainy outside.
Print
Follow Us
Pin
Share on Facebook
Share by Email
Servings: 2
Equipment
Ingredients
- 4 cups dashi
- 4 cups water
- 1 package dried or fresh udon noodles
- 1 cup beach mushrooms
- 4 baby bok choy
- 1 can inariage (deep fried tofu skins in sweet marinade)
- 1 piece narutomaki (fish cake) sliced
- itokiri togarashi (shredded chili pepper)
Instructions
- Combine 4 cups dashi with 4 cups water in a pot. Bring to low simmer.
- In a separate pot, boil udon according to package instructions. When noodles are done remove from pot and dunk in cold water for 20 seconds. Set aside in a bowl with a little cold water to keep it from drying out.
- Steam the bok choy and mushrooms. Put them in a steamer basket then place in a pot with about 2 inches of boiling water. Cover with a lid and steam for 5 min.
- Taste the dashi broth. Add more water or dashi to taste if needed, aiming for a slightly salty umami flavor.
- Place the udon in your serving bowl, ladel the broth over the noodles, then top with veggies, inariage, narutomaki, itokiri togarashi, and chopped green onion.
Notes
- Dashi is a broth made from kelp and bonito. It can be made at home but we like to buy it at the Asian market for money and time efficiency. You can buy it as a powder or as liquid concentrate. In this recipe we used concentrate. Due to the wide variety of brands/products, we recommend that you taste your broth and adjust the water/dashi ratio to taste.
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
Click here to review our Content Permissions Policy.