Cherry & Dennis Helper Habitat

Japanese Kitsune Udon

日式狐狸烏冬

Japanese Kitsune Udon — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Sweet-savoury tofu pouches top udon in clear dashi broth.

01

Ingredients

Main ingredients

600 g udon noodles
4 pieces fried tofu pouches
2 stalks spring onions
1.2 L dashi stock

Sweet tofu seasoning

2 tbsp light soy sauce
2 tbsp mirin
1 tbsp sugar
150 ml water

Udon broth seasoning

2 tbsp light soy sauce
1 tbsp mirin

Japanese Kitsune Udon — ingredients

02

Tools

two pots
sieve
knife
board
ladle

Japanese Kitsune Udon — tools

03

Steps

Japanese Kitsune Udon — Briefly blanch fried tofu pouches

Step 1

Briefly blanch fried tofu pouches

Briefly blanch fried tofu pouches. Blanch for only a few seconds to remove surface oil without breaking the pouches.

Japanese Kitsune Udon — Drain and gently squeeze tofu pouches

Step 2

Drain and gently squeeze tofu pouches

Drain and gently squeeze tofu pouches. Press gently until dripping stops without tearing the tofu pouch.

Japanese Kitsune Udon — Mix tofu seasonings in a small pan

Step 3

Mix tofu seasonings in a small pan

Mix tofu seasonings in a small pan. Stir soy, mirin, sugar and water in the small pan until sugar dissolves.

Japanese Kitsune Udon — Simmer tofu pouches for ten minutes

Step 4

Simmer tofu pouches for ten minutes

Simmer tofu pouches for ten minutes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.

Japanese Kitsune Udon — Turn off heat and let tofu absorb sauce

Step 5

Turn off heat and let tofu absorb sauce

Turn off heat and let tofu absorb sauce. Let the pouches soak off heat so they absorb sauce without further cooking.

Japanese Kitsune Udon — Wash and finely slice spring onions

Step 6

Wash and finely slice spring onions

Wash and finely slice spring onions. Rinse leaves individually and drain so excess water does not dilute the broth.

Japanese Kitsune Udon — Heat dashi in a large pot

Step 7

Heat dashi in a large pot

Heat dashi in a large pot. Lower the heat until only small bubbles rise steadily; avoid a hard boil.

Japanese Kitsune Udon — Add soy and mirin to the broth

Step 8

Add soy and mirin to the broth

Add soy and mirin to the broth. Distribute it around the pan and stir once gently for even heating.

Japanese Kitsune Udon — Cook udon in a separate pot until hot

Step 9

Cook udon in a separate pot until hot

Cook udon in a separate pot until hot. Follow package time until soft but springy, then drain immediately.

Japanese Kitsune Udon — Drain udon and divide among four bowls

Step 10

Drain udon and divide among four bowls

Drain udon and divide among four bowls. Drain until dripping stops so the next mixture is not watered down.

Japanese Kitsune Udon — Ladle broth and one tofu pouch into each bowl

Step 11

Ladle broth and one tofu pouch into each bowl

Ladle broth and one tofu pouch into each bowl. Serve the portions promptly so the finished texture is preserved.

Japanese Kitsune Udon — Scatter spring onion and serve hot

Step 12

Scatter spring onion and serve hot

Scatter spring onion and serve hot. Serve the portions promptly so the finished texture is preserved.

Common mistakes

Skipping the blanch leaves excess oil in the broth.
Hard boiling breaks the tofu pouches.
Leaving udon in broth too long makes it soggy.

Tips

Dashi may contain fish; check the stock label.