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    You are here: Home / Recipes / Main Dishes / Kitsune Udon

    Kitsune Udon

    Posted: Jan 26, 2023 Last Modified: Jan 27, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    A classic Japanese udon noodle soup packed with umami flavors, this Kitsune Udon is a cozy and comforting recipe made in under 20 minutes. All you need are a handful of ingredients and you’ll have this udon soup ready in a flash.

    Chewy and bouncy udon noodles in a bowl of rich, flavourful soup topped with inari age pouches and kamaboko, a bowl of kitsune udon is like a hug for your soul. Perfect for a cold day or when you need a quick meal.

    Overhead view of a bowl of kitsune udon with green onions on top.

    Why You’ll Love This Udon Recipe

    • You only need a handful of ingredients and less than 20 minutes to make this kitsune udon recipe so that you can whip it up real quick on a busy night.
    • This udon recipe leans on freezer and pantry staples, so you can easily make it without having to run out to the store.
    • The best part is honestly how simple it all is!

    Ingredients You’ll Need

    Ingredients needed to make kitsune udon.
    • dried bonito — I use hondashi to make my broth soup base.
    • light soy sauce — I prefer light soy sauce for the soup.
    • mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
    • sugar and salt
    • udon noodles — I use frozen udon noodles that are sold in the freezer section that takes less than 2 minutes to cook. Other options are fresh udon noodles and dried udon noodles.
    • inari age — for ease and convenience, I buy inari age. I can usually find these tofu pouches in the tofu section at Asian grocers. Check out the FAQ if you want to make your own inari age using aburaage. This ingredient is a must as this kitsune udon recipe is also called inari udon! Try my tempura udon or curry udon if you do not have inari age. See the image below to see what packaged inari age looks like.
    • kamaboko — also known as Japanese fish cake, it is usually made with surimi, a white fish paste. You can usually find this in the frozen section of most Asian grocery stores.
    Inari age in its packaging.

    How to Make Kitsune Udon

    Inari age sliced into triangles.
    Sliced kamaboko.
    • Cut the inari age in half, into triangles. Set aside in the fridge.
    • Slice the kamaboko into thin slices. Set aside with the inari age.
    Udon broth.
    Udon noodles drained.
    • Combine the hondashi, soy sauce, mirin, sugar, and salt with 3 cups of water. Bring it up to a boil and then turn the heat down. Simmer for 5 to 10 minutes.
    • Meanwhile, cook the udon noodles according to the package before draining and setting them aside. Mine takes 1 minute to cook.
    • Divide the udon, soup, inari age, and kamaboko into two bowls. Top with shichimi togarashi and green onions before enjoying if desired.
    Two bowls of kitsune udon, one in front.

    Recipe Tips and Notes

    • It takes so little time to make that I do not make this dish ahead of time. It takes around the same amount of time to reheat the broth vs making it from scratch.
    • I like to sprinkle some shichimi togarashi (Japanese 7 spice) on top for some extra flavor and heat. It contains dried chilies, sesame, orange peel, nori, and more.
    Overhead view of a bowl of kitsune udon with green onions on top.
    What is kitsune udon?

    Kitsune udon, which literally translates to fox udon, is an udon noodle soup recipe made with a dashi-based broth and is topped with seasoned deep-fried tofu pouches called inari age and fish cakes.

    Why is it called fox udon?

    Some sources suggest that it is named fox udon as foxes in old Japanese folk tales enjoyed eating deep-fried aburaage. Inari age is aburaage seasoned in a sweet and savory dashi broth. Others believe the udon dish got its name as the tofu is the color of a fox.

    Can I make my own inari age?

    You can make your homemade inari age by cutting in half and boiling 6 to 7 aburaage. Squeeze out the water and simmer them in a pot of around 2 cups of dashi stock with 3 tablespoons of soy sauce, mirin, and sugar. Use parchment of an otoshibuta (drop lid) to keep the liquid from evaporating.

    Can I make this vegan?

    Yes, skip the fish cake and use kombu dashi powder instead of dried bonito flakes. Also, double-check the store-bought inari age. My friend Lisa, The Viet Vegan, found some that were not vegan! So, always double-check the ingredients listed.

    What udon noodles do I use?

    There are a lot of options when it comes to buying udon noodles for this tofu and fish cake udon. Here are the ones that I usually see in stores.

    Types of udon.
    • Shelf Stable Udon Noodles: There are udon noodles that you find on the shelf at the store. It really depends on the brand when it comes to the shelf-stable ones, as I find some to have a really strong aftertaste to them. (The first one pictured)
    • Fresh Udon Noodles: If you can find fresh udon noodles in the refrigerated section. I like using these noodles when possible, but they do expire relatively quickly, so I can’t stock up on them! I usually have to use them within the week of purchasing them. (The second one pictured)
    • Frozen Udon Noodles: This one is one of my favorite options if you cannot find fresh udon noodles. As they’re frozen, they can essentially live forever in my freezer and satisfy my cravings whenever I get hit with them! (The third one pictured)
    • Dried Udon Noodles: Not pictured above but dried udon noodles look similar to dried spaghetti noodles. These are convenient as you store them like you would pasta. However, they’re not my favorite as they’re not as plump and chewy as fresh udon noodles.

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    Overhead view of kitsune udon with green onions.

    Kitsune Udon

    A classic Japanese udon noodle soup packed with umami flavours, this Kitsune Udon is a cozy and comforting recipe made in under 20 minutes. All you need are a handful of ingredients and you’ll have this udon soup ready in a flash.
    5 from 1 vote
    Print Rate
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings: 2 servings

    Ingredients

    • 3 cups water
    • 1 tbsp dried bonito, (hondashi)
    • 1½ tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tsp sugar
    • 1 pinch salt
    • 2 servings udon noodles, 240 grams x 2
    • 3 inari age, cut in half
    • 6 slices kamaboko
    • green onion, for garnish
    • shichimi togarashi, optional

    Instructions

    • Combine the hondashi, soy sauce, mirin, sugar, and salt with 3 cups of water. Bring it up to a boil and then turn the heat down. Simmer for 5 to 10 minutes.
    • Meanwhile, cook the udon noodles according to the package before draining and setting them aside. Mine takes 1 minute to cook.
    • Divide the udon, soup, inari age, and kamaboko into two bowls. Top with shichimi togarashi and green onions before enjoying if desired.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 325kcal | Carbohydrates: 59g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 1658mg | Potassium: 35mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 2mg
    Author: Carmy
    Course: Main Course
    Cuisine: Japanese

    More Recipes You’ll Love

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    • Yaki Udon
    • Beef Udon Stir Fry
    • Curry Udon

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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