Kitsune Udon

Prep time: 10 min

Cook time: 25 min

Total: 35 min

Servings 1-2


Inari Age

  • 1 Abraage deep fried tofu

  • 3/4 cup water

  • 1 tbsp soy sauce

  • 2 tbsp sugar


  • 1 serving of Udon noodles

  • 4 cups dashi stock or 1 packet

  • 1 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tsp sugar

  • salt, to taste

  • 2 scallions stalks, sliced

  • 4 slices naruto or kamaboko fishcake (optional)


  1. Take your deep-fried tofu place it on a sieve in the sink and pour boiling water over it. After it cools down to the temperature that you can touch, squeeze out excess moisture with your hands. Cut them into squares

  2. Place 3/4 cup of water, soy sauce, and sugar in a saucepan over medium heat.

  3. Bring it to a boil and add prepared deep-fried tofu. Turn the heat down to low and simmer for 15 minutes. Turn the heat off and set it aside. Leave the deep-fried tofu in the sauce until ready to place with udon.

  4. Making your broth: in a sauce place your dashi stock, mirin, soy sauce, sugar, and salt and bring to a simmer on medium heat for about 5mins.

  5. In a separate pan boil water and add your udon noodles if the noodles are frozen there's no need to thaw, cook according to the package.

  6. Drain the udon and place it in a bowl. Add your inariage and your fish cakes(optional) and ladle as much broth as desired, to cover the noodles, top with the green onions and serve hot with rice or as a side like Jin did! Enjoy!

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