Degreasing auraage first
The overwatering removes old frying oil. After that, the tofu absorbs the fresh sweet-spicy stew fluid much better.
Japanese Recipe
Kitsune Udon
The tofu bags are first degreased with hot water and then stewed separately. A Kombu-Shiitake-Dashi makes this version completely vegetarian.
Total time
50 min
Calories
510 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Vegetarian udon soup with stewed aburage
Kitsune Udon's name-giving topping is aburaage, a thinly fried tofu that absorbs sweet soy sauce like a sponge. Before simmering, excess surface oil is removed with hot water. This version uses Kombu-Shiitake-Dashi instead of bonito broth, so that soy sauce and Mirin can also be combined as a vegetarian dish without losing the clear Umami character.
Vegetarian Dinners
Lunch
Dinner
Pasta
Recipe
Kitsune Udon
Kitsune Udon combines thick, elastic udon noodles with clear Dashi broths and sweet-spicy stewed Aburaage tofu bags.
Ingredients
4 servings
Method
-
1
Degreasing auraage
Place tofu bags in a sieve, pour over them from both sides with plenty of boiling water and gently squeeze them after a short cooling.
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2
Tofu bags sweet stew
Boil up 200 ml Dashi, soy sauce, Mirin and sugar. Flatten the auraage and weigh with a small lid. Simmer quietly for 10 to 12 minutes until there is little liquid left.
-
3
Season clear broth
Heat 1,2 litres of Dashi with soy sauce and Mirin. Simmer gently for 4 minutes and season with salt.
-
4
Cook Udon separately
Cook Udon in plenty of water according to the package. Loose pre-cooked noodles for only 1 to 2 minutes, cook dried for a longer time.
-
5
Rinse the pasta thoroughly
Drain Udon into a sieve and gently rub hands under cold water until the surface is no longer sticky. Then heat briefly with hot water.
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6
Compound shells
Spread Udon over four preheated bowls and pour in hot broth. Place two abouraages each and serve with spring onions and optionally shichimi.
Kitchen know-how
Tips for Kitsune Udon
Cook the pasta separately
Udon give off starch to the water. Separately cooked, the Dashi broth remains clear and the seasoning can be adjusted more precisely.
Variations
How to adapt this recipe
Add a small amount of soaked wakam to the finished broth per serving. The algae brings sea aroma without needing bonito flakes.
Blanch 200 g leaf spinach briefly, squeeze dry well and serve as green topping next to the aburaage.
Nutrition per serving
510kcal
78.0 gCarbohydrates
18.0 gProtein
14.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kitsune Udon
Aburaage are thin, fried tofu bags. They have a lot of pores, absorb bloated liquid well and are not the same as thick inari bags with finished seasoning.
Kitsune means fox. According to a common story, fried tofu bags in Japan are considered to be the favorite dish of foxes.
No. Traditional broth often contains katsuobushi from Bonito. This version explicitly uses a vegetable Kombu-Shiitake-Dashi.
Yes. Frozen Udons often have a very good elastic texture. Heat directly according to the package specification, rinse and combine with broth only in the bowl.
Fully cooled, it keeps airtight in the refrigerator for about three days. It can also be frozen in portions with some bloating fluid.
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