Kitsune Udon Noodles Recipe

The broth of Kitsune Udon is amazingly delicious! Kitsune refers to simmered, sweetened aburaage, thin deep-fried tofu. To make this, please watch our Inarizushi video.

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Kitsune Udon Noodles Recipe
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Votes: 0
Rating: 0
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Dashi Stock
Broth
Alternative Toppings
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Dashi Stock
Broth
Alternative Toppings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s make the dashi stock. Remove the heads and stomachs of the dried baby sardines. Soak the sardines and the kombu seaweed in water and let it sit in the fridge overnight. Pour the water along with the baby sardines and kombu seaweed into a pot. Gradually heat the dashi stock on medium low heat.
  2. When small bubbles begin to form, remove the kombu seaweed. Simmer the baby sardines on low heat for 5 more minutes. Keep ladling out the foam thoroughly while simmering. This will help remove any unwanted flavor.
  3. Remove the baby sardines. The used kombu and the sardines can be saved and used as the ingredients of kakiage, mixed vegetable tempura.
  4. Turn off the burner and add the bonito flakes. Let it sit for 2 to 3 minutes.
  5. Then, strain the dashi stock using a mesh strainer covered with a paper towel. Lightly squeeze the bonito flakes and now the clear dashi stock for the udon is ready!
  6. Measure the dashi stock. If it is less than 600ml or about two and a half cups, add water to compensate.
  7. Let’s make the broth. Pour 600ml (2.54 cups) of the dashi stock into a pot. Add the salt, soy sauce and mirin. Turn on the burner and mix it evenly. When it begins to boil, turn off the burner. Now, the broth is ready.
  8. Let’s make the kitsune udon. Heat a bowl in a pot of hot water and remove. Place the frozen udon noodles into the boiling water.
  9. When the noodles are completely separated, turn off the burner and quickly place them into a mesh strainer. Remove the excess water thoroughly and place the noodles into the preheated bowl.
  10. Pour a generous amount of the hot udon broth over the noodles.
  11. Top with the sweetened aburaage, thin deep-fried tofu, wakame seaweed and the kamaboko fish cake. Add the chopped spring onion leaves. Finally, sprinkle on the shichimi, seven flavor chili powder to taste.
Recipe Notes
  • To make the sweetened aburaage, please check our Inarizushi, fried tofu pouches filled with sushi rice.
  • You may think that making the dashi stock takes too much time but the homemade dashi is exceptionally delicious.
  • You can substitute dashi stock powder if the ingredients are not available.
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The Best Curry Udon Noodles Recipe with Dashi Broth

The dashi stock really brings out the flavor of this Japanese-style curry.

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The Best Curry Udon Noodles Recipe with Dashi Broth
Votes: 8
Rating: 4.88
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Course Lunch, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Udon Broth
Diluted Starch
  • 12 cm Long Green Onion white part
  • Vegetable Oil
  • 1 Spring Onion Leaf chopped
Course Lunch, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Udon Broth
Diluted Starch
  • 12 cm Long Green Onion white part
  • Vegetable Oil
  • 1 Spring Onion Leaf chopped
Votes: 8
Rating: 4.88
You:
Rate this recipe!
Instructions
  1. Let's prepare the ingredients. Cut the onion in half lengthwise and then slice into 1cm (0.4") slices across the grain. Slice the carrot into 4cm (1.6") slices and cut into 2mm (0.1") strips. Tear the shimeji mushrooms into small pieces. And slice the long green onion into 2cm (0.8") pieces.
  2. Let's make the curry sauce for udon noodles. Add a small amount of vegetable oil to a pot and turn on the burner. Add in the white part of the long green onion sliced diagonally. Saute the onion to make it sweet and tender. When the onion is deliciously browned, remove and save it on a plate.
  3. Add the vegetable oil again and reheat the pot. Add the onion, carrot and shimeji mushrooms. Lightly cook the ingredients. When the oil is distributed evenly, add in the beef slices. Continue to saute the ingredients.
  4. When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. Stir-fry and bring out the aroma. The curry powder will easily burn so turn the heat off or maintain the lowest possible heat.
  5. Now, pour the dashi stock into the pot. The curry has a strong flavor so you should use a relatively rich and savory broth to compensate. Add the sugar and usukuchi soy sauce. Combine the sauce. The usukuchi soy sauce helps to retain the presentable color of curry sauce but you can also use regular soy sauce.
  6. Bring it to a boil on medium heat. Then, remove the foam. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time. If the heat is too strong, the starch will instantly clump up before it can be distributed.
  7. Now, the sauce slightly thickens. Bring it to a boil on medium heat. Then, add the long green onion. Now, the curry sauce is ready.
  8. Let's make the curry udon. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.
  9. Remove the pot and quickly place the udon into a mesh strainer. Remove the excess water thoroughly and place the noodles into a bowl.
  10. Pour the hot curry sauce over the udon along with the ingredients. Finally, top with the chopped spring onion leaves.
Recipe Notes
  • Usukuchi soy sauce is both saltier and lighter in color than regular soy sauce. It is often used in dishes that feature the colors of ingredients to help keep them from darkening.
  • Some people may have difficulties to find mirin so we intentionally made this recipe without using it. Hope more people can enjoy this delicious curry udon noodles!
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