Kitsune Udon

Method10 steps

1. 1

   Step 1: Choose one stock route. Make homemade dashi with the kombu, 2½ cups water and optional bonito flakes in steps 2–5, OR use 2½ cups prepared dashi and skip those steps. For a kombu-only version omit the bonito flakes and optional fish cake. Gather the prepared seasoned tofu pouches and your chosen udon type.

2. 2

   Step 2: Put 1 piece kombu (dried kelp) and 2½ cups water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. The kombu’s flavor comes out naturally from soaking it in water. If you don’t have time, skip soaking.

   Uses 1 piece kombu (dried kelp) (2 x 5 inches, 5 x 12 cm per piece) · 2½ cups water

   
3. 3

   Step 3: Transfer the kombu and water to a saucepan. Slowly bring to a boil over medium-low heat.

   Uses kombu soaked in its measured stock water

   
4. 4

   Step 4: Just before the kombu water boils, remove the kombu. For kombu-only dashi, the stock is ready; skip the bonito simmering and settling in step 5. For awase dashi, add the 1½ packed cups bonito flakes and bring to a boil again.

   Uses heated kombu stock · 1½ packed cups katsuobushi (½ oz dried bonito flakes), omit for the kombu-only route

   
5. 5

   Step 5: For awase dashi, reduce the heat once boiling, simmer for 15 seconds and turn off the heat. Let the bonito flakes settle for 10–15 minutes, then strain through a fine-mesh sieve. For the kombu-only route, simply use the stock after removing the kombu.

   Uses kombu-only stock or stock with added bonito, according to the chosen route

   
6. 6

   Step 6: Measure 2½ cups homemade dashi, topping up the strained stock with a little water only if needed to reach that amount. Alternatively, use the 2½ cups prepared shortcut stock. Add 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp usukuchi soy sauce and ½ tsp Diamond Crystal kosher salt. Bring to a boil, then turn off the heat or cover and keep at a low simmer.

   Uses homemade dashi, if making it · 2½ cups prepared stock ONLY for the shortcut · a little top-up water ONLY if homemade stock measures less than 2½ cups · 1 Tbsp mirin · 1 tsp sugar · 1 Tbsp usukuchi (light-colored) soy sauce (can substitute regular soy sauce) · ½ tsp Diamond Crystal kosher salt

   
7. 7

   Step 7: Squeeze the excess liquid from 4 Inari age (seasoned fried tofu pouch) (or you can keep the liquid as is, if you prefer). Cut 1 green onion/scallion into thin slices. Cut 4 slices narutomaki (fish cakes) into ⅛-inch (3-mm) slices.

   Uses 4 prepared inari age (already-seasoned fried tofu pouches) · 1 green onion/scallion · 4 slices narutomaki (fish cakes) (optional; skip for vegetarian/vegan)

   
8. 8

   Step 8: Bring a large pot of additional water to a boil. Add 500 g frozen or parboiled udon; frozen Sanuki udon can be reheated without defrosting for about 1 minute, until hot. If choosing dry udon instead, use 180 g and follow its package cooking time.

   Frozen Sanuki udon: 1-minute reheating guide · 1 minUses 500 g frozen or parboiled udon noodles (or 180 g dry udon noodles instead) · additional noodle-boiling water, discarded after cooking

   
9. 9

   Step 9: Pick up the noodles in a strainer or drain the hot water. Make sure to shake off the excess water (which will end up diluting your soup).

   Uses heated udon noodles

   
10. 10

    Step 10: Divide the drained udon noodles into individual serving bowls. Pour the hot broth over the noodles to cover. Top with the Inari age, narutomaki, and green onions. Sprinkle shichimi togarashi (Japanese seven spice) on top (optional).

    Uses well-drained hot udon · hot seasoned soup broth · prepared seasoned tofu pouches, sliced scallion and optional fish cake · shichimi togarashi (Japanese seven spice) (optional; or a spicy kick)