Japan / Main dishes

Kitsune udon

Name: Kitsune udon
Prep time: 10 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 400 g cooked udon; 4 aburaage tofu pockets; 900 ml dashi; 3 tbsp soy sauce; 2 tbsp mirin; 2 tsp sugar; 2 spring onions

A home-cooking adaptation of kitsune udon, with practical ingredients and clear steps.

Prep10 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Pour boiling water over aburaage, drain and cut in halves.
Simmer pockets in 200 ml dashi, one tablespoon soy, one tablespoon mirin and sugar for ten minutes.
Heat remaining dashi with remaining soy and mirin. Warm udon following packet directions.
Divide udon and broth into bowls; top with pockets and sliced onions.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Wheat, soy, fish in dashi. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 485 kcal
Protein: 17.4 g
Carbs: 81.5 g
Fat: 8.9 g
Fibre: 3.4 g
Total sugar: 8.6 g
Sodium: 1796 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it