The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.


Recipe Summary

30 mins
5 mins
50 mins
15 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Kitsune Udon:


Instructions Checklist
  • Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.

  • Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.

  • Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.

  • Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.

  • Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

Cook's Notes:

Aburaage is deep-fried tofu pouches made from soybeans. The cooking process it goes through in this recipe turned it into inariage. You can use 2 ounces of fried bean curd instead.

Traditional dashi is made with kombu and bonito flakes. It can also be made with dashi tea packets steeped in hot water.

Nutrition Facts

759 calories; protein 21.9g; carbohydrates 150.4g; fat 3g; sodium 3902.5mg. Full Nutrition