Kitsune Udon きつねうどん

This is a very simple noodle soup dish that is extremely popular around Japan. And I mean simple. There’s not much to it, but it is warming, delicious, comforting and filling. I’m not sure about the origins of this recipe, but it is now everywhere. My enduring memory of this is having it at a standing noodle shop on the train platform in winter. Slurp it down hot and jump on train before heading home.

I think that it is very important to make a good dashi for this soup. Instant will do if you are stretched for time, but authentic is much better. Also, get the best udon you can. The quality of ingredients is key to the success of a lot of Japanese cooking. A lot of the cuisine is not heavily spiced, so having good ingredients is very important.

Kitsune Udon きつねうどん

  • Servings: 2
  • Difficulty: Easy
  • Print

This is a very simple meal to prepare, and one that is very clean tasting. There are a couple of ways you can make these noodles. First is where you boil the tofu to remove oil, but you also make a sauce to spoon on the broth at the end. The other, the way in this recipe, is to simmer the tofu in a sauce, so it absorbs all the flavour, and then you just place the tofu on top of the broth with the noodles in it.


    Noodle Broth:
  • 8 1/2 cups Dashi
  • 3 Tbs Dark soy sauce
  • 3 Tbs Light soy sauce
  • 1 1/2 Tbs Sugar
  • 1 1/2 Tbs Mirin
  • Tofu liquid:
  • 80 mls Dashi
  • 60 mls Dark soy sauce
  • 20 mls Mirin
  • Other:
  • 1 piece deep fried tofu
  • 2 serves Udon Noodles (200g-ish)
  • 1/2 spring onion, sliced thinly


  1. Cut the tofu into triangles and together with all the Tofu liquid ingredients, bring to a simmer until most of the liquid has been absorbed. Set aside.
  2. Combine all the broth ingredients in a saucepan and bring to a boil. Turn off the heat, or turn down to keep hot.
  3. Cook the noodles in water, as per the packet instructions.
  4. When just cooked, plunge into an ice bath and wash the starch off them.
  5. Reheat them quickly in boiling water.
  6. Put the noodles into each bowl and cover with the broth.
  7. Top with the tofu and the spring onion.

Steps 4 and 5 can be skipped if you can’t be bothered, although the end result isn’t as clear, or as good. Sprinkle the dish with some shichimi togarashi if you’d like to add a little more flavour. The leftover broth can be kept in the fridge for a few days, or frozen.

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