Kitsune Udon
HB-5613 · Hand-built original · Japanese
Udon crowned with sweet simmered fried tofu — the 'fox udon' of Osaka.
JapaneseMain course22 minServes 4385 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: tofu
Pairs well with: tempura, pickles, onigiri
Servings:4quantities adjust to match
Ingredients
- 14 oz udon noodles
- 1 qt dashi stock
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 4 inari tofu pouches or seasoned fried tofu slices
- 2 spring onions, sliced
- narutomaki or spinach, to garnish
Method
- Bring the dashi to a simmer with the soy sauce, mirin and sugar. Add the inari pouches or tofu slices and warm them gently in a little of the broth for 3 minutes, so they soak up the seasoning.
- Cook the udon in a separate pan of boiling water according to the packet, then drain well.
- Divide the noodles among four warm bowls and pour over the hot broth.
- Lay a sweet tofu pouch over each bowl like a blanket, scatter with the spring onions, add the garnish, and serve at once.
Prep: 10 min · Cook: 12 min · Total: 22 min
Nutrition (per serving, where published)
385 kcalCalories
7.5 gProtein
84.1 gCarbs
0.7 gFat
0.2 gSaturates
1.9 gFibre
0.4 gSugars
1171 mgSodium
0 mgCholesterol
129 mgPotassium
29 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data