Recipe: Kitsu Udon | Fox Noodles | Japanese

Traditionally this recipe is made with dashi stock, but for a vegetarian version, replace it with a stock made with a handful of dry mushrooms, some dried seaweed and some miso. It works so well. I LOVE THIS DISH.

Feel free to browse other recipes from our Retro Recipes series. You might also like our Japanese recipes here and here. Check out our easy Autumn recipes here and here.

Kitsu Udon (Fox Noodles)

Wow!
According to Japanese folklore, the wily fox can’t resist deep fried tofu! Japan has educated foxes, I see.

approx. 375 g Udon noodles 2 sheets deep fried tofu (Aburage). If you can’t find this beautiful Japanese tofu, use Chinese deep fried tofu squares. 5 – 7 cups of the noodle broth
2 green onions, washed and trimmed Japanese seven spice pepper
Simmering ingredients for deep fried tofu 1 cup vegetarian dashi (stock) 2 Tblspn light soy sauce
1 Tblspn mirin 2 Tblspn sugar

Cook the noodles and set aside, reserving the stock.

Put the deep fried tofu in a bowl and pour boiling water over it to rinse off the oil. Drain, pat dry and cut each sheet in half crossways to make 2 squares. Put it in a saucepan with the simmering ingredients and simmer for 10 minutes until the tofu is well flavoured and most of the liquid adsorbed.

To assemble and serve: Warm 4 deep bowls. Put the noodles in a strainer and immerse in boiling water for a few minutes to reheat. Put the hot noodles into the bowls, add a square of deep fried tofu to each bowl and ladle over the hot broth. Put a mound of chopped green onion on the side of each bowl, sprinkle lightly with seven spice pepper and serve. Pass the seven spice pepper for people who like more.

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