kitsune udon

Flavorful noodle soup

Japan

Main course
50
Mild

Kitsune Udon is a Japanese noodle soup in dashi broth, garnished with fried tofu and spring onions. This Udon soup is one of the most popular, classic Japanese noodle dishes.

Ingredients

2.5 cups Water

1 Kombu(kelp)

1.5 cups Bonito flakes

1 tsp Sugar

1/4 tsp Salt

4 Inariage

1 Spring Onion

Preparation method for kitsune udon

Soak the kombu (seaweed) in 2 ½ cups water for 30 minutes. If you have time, soak for 3 hours or up to half a day.
Place the kombu and soaking water in a saucepan. Bring to a slow boil over medium-high heat.
Remove the kombu just before cooking. Leaving the kombu in the pan will make the dashi slimy and bitter. Add 1 ½ cups of bonito flakes and bring to a boil again.
Once the dashi is boiling, reduce the heat, simmer for 15 seconds and turn off the heat. Let the katsuobushi sink to the bottom, about 10-15 minutes. Strain the dashi through a fine sieve over a saucepan.
In the saucepan with dashi, add 1 tablespoon mirin, 1 teaspoon sugar, 1 teaspoon soy sauce, and ½ teaspoon kosher salt and bring to a boil. Once boiling, turn off the heat and set aside.
Squeeze the excess liquid out of the salad (or leave it as is). Thinly slice the spring onion.
Bring a large pot of water to a boil for the udon noodles. Follow the cooking instructions on the package and drain the noodles when they are done.
Heat the udon soup.