Fox udon noodle for lunch

Fox udon noodle soup / Takoyaki
Kettu udon nuudeli keitto / Takoyaki

The udon noodle soup with seasoned deep fried-tofu is called kitsune udon (きつねうどん). The english translation is fox noodles. There is a belief that Japanese foxes (Kitsune) love deep fried-tofu. Therefore, this dish got the name as kitsune udon. So there is no fox meat…

I bought dried udon noodle and frozen deep fried-tofu in Tokyokan.

Kitsune udon noodle recipe (4 servings)


dried udon noodle 400g
dashi stock 1L
1 tbsp. soy sauce
2 tsp. sugar
1 tsp. salt

seasoned deep fried-tofu:
3-4 deep fried-tofu (aburaage)
2 tbsp. sugar
1.5 tbsp. soy sauce
1 tbsp. sake (rice wine) or dry white wine
1dl water

1. Cut the fried tofu into half. place the fried tofu in a strainer and pour boiling water over them to de-grease. Turn them over and repeat.
2. put the sugar,soy sauce, sake and water into a pan and simmer. Add the fried tofu and cook with middle heat until stock has almost disappeared. Turn off heat and let it cool.
3. Warm up the 1L dashi stock (See how to make dashi stock.) and add 1 tbsp. soy sauce, 2 tsp. sugar and 1 tsp. salt to the stock.
4. To boil udon noodles, following instructions in the packages is best since cooking time differs in each kind of udon. Drain and divide into 4 bowls.
5. Pour the soup stock into the bowl. Serve with seasoned deep-fried tofu, spring onion and Japanese chili mix “Shichimi-togarashi” (七味とうがらし).

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