Kitsune Udon

The method

Step by step

1. 1

   Combine the dried kombu, dried shiitake mushrooms, and 4 cups of water in a medium pot.

   Cook’s note: For a deeper umami flavor, you can soak the kombu and shiitake in cold water overnight in the refrigerator. This slow extraction method yields a more nuanced dashi.

2. 2

   Bring the dashi mixture to a gentle simmer over medium heat, watching carefully for the first bubbles to appear.

   About 5 min

   Cook’s note: Do not allow the dashi to come to a rolling boil, as this can extract bitterness from the kombu.

3. 3

   Immediately remove the kombu from the pot once the dashi begins to simmer.

   Cook’s note: Removing the kombu promptly prevents the dashi from becoming slimy or bitter.

4. 4

   Continue to simmer the dashi with the shiitake mushrooms for 15 minutes to fully extract their flavor.

   About 15 min

   Cook’s note: The shiitake mushrooms will soften and release their earthy notes into the broth during this time.

5. 5

   Strain the dashi broth through a fine-mesh sieve into a clean pot, reserving the shiitake mushrooms for another use if desired.

   Cook’s note: The strained dashi should be clear and fragrant. The reserved shiitake can be sliced and added back to the soup or used in other dishes.

6. 6

   While the dashi simmers, prepare the aburaage by placing the deep-fried tofu pouches in a colander.

   Cook’s note: This initial step sets up the aburaage for proper oil removal and seasoning absorption.

7. 7

   Pour hot water evenly over the aburaage in the colander to remove excess oil.

   About 2 min

   Cook’s note: This process, called 'abura-nuki', is crucial for allowing the aburaage to soak up the sweet and savory seasoning.

8. 8

   Gently squeeze the aburaage to remove any remaining water and oil, then cut each pouch in half.

   About 1 min

   Cook’s note: Be careful not to tear the delicate tofu pouches when squeezing. Cutting them in half makes them easier to handle and serve.

9. 9

   In a small saucepan, combine 2 tablespoons sake, 2 tablespoons mirin, 1 tablespoon sugar, and 2 tablespoons soy sauce for the aburaage seasoning.

   Cook’s note: The balance of sweet and savory in this seasoning is what gives Kitsune Udon its signature flavor.

10. 10

    Add the prepared aburaage to the saucepan with the seasoning mixture and bring it to a gentle simmer over medium-low heat.

    Cook’s note: Ensure the aburaage is fully submerged in the seasoning liquid for even flavor absorption.

11. 11

    Cook the aburaage, turning occasionally, until most of the liquid has been absorbed and the pouches are plump and glossy, about 5-7 minutes.

    About 7 min

    Cook’s note: The aburaage should be tender and deeply flavored. Avoid overcooking, which can make them tough.

12. 12

    Set the seasoned aburaage aside to cool slightly while you prepare the noodles.

13. 13

    Cook the udon noodles according to package directions, typically boiling for 2-3 minutes for fresh or frozen noodles, until al dente.

    About 3 min

    Cook’s note: Do not overcook the noodles; they should be chewy and firm, not mushy. Rinse them briefly under cold water after cooking if you prefer a firmer texture.

14. 14

    While the noodles cook, add 2 tablespoons soy sauce and 2 tablespoons mirin to the strained dashi broth and bring it back to a gentle simmer over medium heat.

    About 2 min

    Cook’s note: Taste the broth and adjust the seasoning if needed. You can add a pinch of salt or a touch more soy sauce to your preference.

15. 15

    Divide the cooked udon noodles evenly among two large serving bowls.

    Cook’s note: Warm your serving bowls beforehand by filling them with hot water and then emptying them. This helps keep the soup hot longer.

16. 16

    Pour the hot dashi broth carefully over the noodles in each bowl.

17. 17

    Top each bowl with two pieces of the sweet and savory seasoned aburaage.

18. 18

    Garnish generously with thinly sliced scallions and a sprinkle of shichimi togarashi for a touch of spice and color.

    Cook’s note: Shichimi togarashi adds a wonderful complex heat and citrusy aroma. If you don't have it, a pinch of red pepper flakes can be a substitute.