Rich and Flavorful Kitsune Udon: A Delicious Homemade Noodle Soup
Mastering the Art of Making Deeply Savory Kitsune Udon at Home
A beloved Japanese classic, Udon noodles, elevated with the addition of sweet, braised tofu (Kitsune). This recipe focuses on creating a profoundly flavorful broth that perfectly complements the chewy noodles.
Broth Ingredients- 2 liters Water
- 2 handfuls Bonito flakes
- A little Crown daisies (Shungiku)
- 1 piece Fish cake (flat type)
- A little Steamed fish cake
- 3 pieces Fried tofu pouches (Aburaage)
- Seasoned seaweed strips (optional)
Broth Seasoning- Shichimi Togarashi (optional)
- 3 Tbsp Soy sauce
- 1 Tbsp Salt
- 1 Tbsp Sugar
- 2 Tbsp Sake
- Shichimi Togarashi (optional)
- 3 Tbsp Soy sauce
- 1 Tbsp Salt
- 1 Tbsp Sugar
- 2 Tbsp Sake
Cooking Instructions
Step 1
Place 2 handfuls of bonito flakes into a dashi bag. Using a dashi bag makes it easy to remove them later, ensuring a clear broth. If you don’t have one, turn off the heat after boiling, let the bonito flakes sink, and then strain through a fine-mesh sieve.
Step 2
Bring 2 liters of cold water to a rolling boil, then add the dashi bag and simmer for 3-5 minutes. Turn off the heat and let it steep for about 20 minutes to extract a rich flavor. Boiling bonito flakes for too long can result in a bitter taste, so a short steeping time is best. Gently press the dashi bag with a ladle as you remove it to extract more broth. Make sure to also retrieve any small bonito flakes that may have settled at the bottom of the pot.
Step 3
This is the amber-colored bonito flake broth, beautifully steeped. It offers a much cleaner finish compared to anchovy-based broths. Now, it’s time to season this delicious broth for your Udon.
Step 4
Combine 3 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp sake (or mirin), and 1 Tbsp salt. Reduce the heat to low and simmer for about 10 minutes, allowing the flavors to meld. It’s advisable to add salt gradually rather than all at once, as it’s easier to adjust if it’s not salty enough initially. If you prefer a darker broth and a more pronounced soy sauce flavor, increase the soy sauce and decrease the salt accordingly.
Step 5
The Udon broth is now perfectly seasoned. This recipe yields approximately 4 servings. You can also enjoy this delicious broth as a side soup for dishes like Jjolmyeon.
Step 6
Carefully add the Udon noodles to boiling water, separating them gently to prevent sticking. Ensure you drain the noodles well after cooking; excess water on the noodles can dilute the flavor of the broth.
Step 7
Place the cooked Udon noodles into your serving bowl.
Step 8
Soak the crown daisies in cold water for about 5 minutes to freshen them up. Rinse them thoroughly 3-4 times, then gently pat them dry. Trim off only the leafy parts for garnish.
Step 9
Cut the store-bought flat fish cake, steamed fish cake, and fried tofu pouches into bite-sized, manageable pieces suitable for Udon.
Step 10
It’s highly recommended to briefly blanch the cut fish cakes and fried tofu in boiling water. This step removes excess oil, resulting in a cleaner taste and preventing the broth from becoming cloudy.
Step 11
Ladle 3-4 portions of the prepared Udon broth into the bowl with the noodles, according to your preference. Arrange the sliced fish cakes and steamed fish cake on top, followed by the sweet fried tofu pouches. Finally, garnish generously with the fresh crown daisy leaves for a burst of aroma and color. For an added touch of flavor and texture, you can also top with shredded seasoned seaweed.
