Degrease Aburaage first
The pouring removes old deep-frying oil. After that, the tofu absorbs the fresh sweet-spicy stew much better.
Japanese Recipe
Kitsune Udon
The tofu bags are first degreased with hot water and then braised 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 braised aburaage
Kitsune Udon's eponymous topping is aburaage, thinly fried tofu that absorbs sweet soy sauce like a sponge. Surface oil is removed with hot water before braising. Kombu shiitake dashi is used instead of bonito broth, so that soy sauce and mirin can also be combined as a vegetarian dish without losing the distinct umami character.
Vegetarian Dinners
Lunch
Dinner
Pasta
Recipe
Kitsune Udon
Kitsune Udon combines thick, elastic udon noodles with clear dashi broth and sweet and spicy braised aburaage tofu bags.
Ingredients
4 servings
Method
-
1
Degrease Aburaage
Place the tofu bags in a sieve, pour plenty of boiling water over both sides and press gently after a short time to cool.
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2
Sweet stew of tofu bags
Boil 200 ml dashi, soy sauce, mirin and sugar. Place the aburaage flat and weigh it down with a small lid. Simmer gently for 10 to 12 minutes until there is little liquid left.
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3
Season clear broth
Heat 1.2 litres of dashi with soy sauce and mirin. Simmer gently for 4 minutes and then season with salt.
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4
Cook udon separately
Cook udon according to the package specification in plenty of water. Dissolve precooked noodles usually only 1 to 2 minutes, cook dried noodles accordingly longer.
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5
Rinse the noodles thoroughly
Drain the udon into a sieve and carefully rub it under cold water with your hands until the surface is no longer sticky. Then, heat briefly with hot water.
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6
Composition bowls
Divide the udon between four preheated bowls and pour in the hot stock. Lay two aburaage on each and serve with spring onions and optional shichimi.
Kitchen know-how
Tips for Kitsune Udon
Cook pasta separately
Udon give starch to the water. Cooked separately, 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 wakame per serving to the finished broth, and the seaweed will add sea flavour without needing any flakes.
Blanch 200 g of spinach leaves briefly, squeeze well and serve as a green topping next to the aburaage.
Nutrition per serving
510kcal
78.0 gCarbohydrates
18.0 gProtein
14.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kitsune Udon
Aburaage are thin, deep-fried pockets of tofu. They have many pores, absorb braising fluid well and are not the same as thick pockets of inari with finished seasoning.
Kitsune means fox. According to a popular legend, deep-fried tofu bags are considered the favourite food of foxes in Japan.
No. Traditional broth often contains katsuobushi from bonito. This version explicitly uses a vegetable kombu shiitake dashi.
Yes. Frozen udon often have a very good elastic texture. Heat, rinse and first combine in the shell with broth as per package specification.
It keeps airtight in the fridge for about three days after being completely cooled. It can also be frozen in portions with a little stewing liquid.
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