Kitsune udon is named after the Japanese fox because of the legend that kitsune love fried aburaage tofu. It is one of the most popular udon in train stations and school cafeterias in Japan. Its sweet and smooth broth makes it a comforting dish accessible to all ages.
Japanese
Udon kitsune
Kitsune udon with fried aburaage tofu in sweet dashi broth and thick noodles.
- Japan
- Main course
- Vegetarian
- Light
- Low fat
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 58 g
- Fat 10 g
- Sodium 980 mg
Story behind the dish
Preparation
Udon kitsune is a Japanese preparation with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g fresh or dried udon noodles.
- Have ready: 1 liter of dashi broth.
- Have ready: 60 ml soy sauce.
- Have ready: 40 ml of mirin.
- Have ready: 2 rehydrated aburaage (fried bagged tofu).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Boil plenty of water and cook the udon noodles according to the package;…
Boil plenty of water and cook the udon noodles according to the package; Drain and rinse in cold water.
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Heating dashi with soy
Heat dashi with soy, mirin, sugar and salt to prepare the kitsune broth. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cut aburaage into thin strips and cook in the broth for 5 minutes until…
Cut aburaage into thin strips and cook in the broth for 5 minutes until the flavor is absorbed.
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Reheat the udon in boiling water for 1 minute; drain and divide…
Reheat the udon in boiling water for 1 minute; Drain and divide into 4 deep bowls. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Pour hot broth generously over the udon in each bowl.
Pour hot broth generously over the udon in each bowl.
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Place the flavored aburaage strips on top of each portion.
Place the flavored aburaage strips on top of each portion.
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Garnish with chives
Garnish with chives, nori, shichimi and sesame oil; serve hot.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with poached egg added on top.
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