Learn how to make Kitsune Udon from scratch! This classic Japanese udon noodle soup is simple yet packed with umami flavour and topped with a sweet fried tofu.

Kitsune Udon translates to ‘Fox Udon’ because the inari-age (fried tofu pockets) resembles the colour of a fox and in a lot of shows with animal characters the foxes favourite food is usually inari. Subie is a kitsune-type Shiba 🦊 and she looooves inari so we thought this was super fitting 🤓

KU is a super simple yet comforting udon noodle soup dish made of a umami rich dashi broth, sweet inari-age and thick n’ chewy udon noodles. Typically served warm, but can also be served chilled since it’s summer!

We decided to make udon noodles from scratch & tested a few variations, but today we’re sharing the quick(er) method where you only need to rest the dough for 30 minutes vs. 2-3 hours. Using light flour instead of AP and bread flour also makes it a little easier— perfect for if it’s your first time making udon noodles!

If you recreate this Kitsune Udon きつねうどん recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Kitsune Udon きつねうどん (Vegan)

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★★★★★

5 from 4 reviews

Learn how to make Kitsune Udon from scratch! This classic Japanese udon noodle soup is simple yet packed with umami flavour and topped with a sweet fried tofu.

Author: Lisa Kitahara

Ingredients

Units Scale

Udon Noodles*

200g cake flour
100-130ml water
8g salt

Inari-age:

2 aburaage (fried tofu sheets)
⅓ cup kombu dashi (or ⅓ cup water + 1 teaspoon kombu dashi granules)
2 ½ tsp sugar
2 tsp soy sauce

Broth:

Option 1: 2 cup + ½ cup water + 2 teaspoon kombu dashi + 1 tablespoon mirin + 1 teaspoon sugar + 4 teaspoon Japanese light soy sauce + pinch of salt
Option 2: 2 cup + ½ cup dashi + 1 tablespoon mirin + 1 teaspoon sugar + 4 teaspoon Japanese light soy sauce + pinch of salt
Option 3: 2 ½ cup water + 4 tbsp kombu mentsuyu

Serving:

2 servings of udon noodles (homemade OR frozen)
scallions
togarashi

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Instructions

Udon noodles (skip this step if using frozen/store bought udon noodles)

Mix the salt with water until completely dissolved.
Add the water a little at a time and mix with your hands until a dough forms. Knead and form it into a ball. Place into a bag and rest for 10 minutes (this relaxes the gluten).
Place a towel over the bag and step with the heel of your foot until dough is completely flat. Remove it from the bag, form it back into a ball and step on it again until flat. Repeat a total of 3 times. Form it back into a ball and let it rest for 30 minutes.
Dust working surface with potato starch and flatten the dough. Roll it out into a square and then roll it onto the rolling pin until 3mm thick.
Fold it like an accordion and then cut noodles 3mm in width using one stroke.
Loosen the strands and then dust with more starch to ensure they do not stick.
Bring a pot of water to a boil and cook the udon noodles for 12-13 minutes. Rinse with cold water to remove excess starch.

Inari-age:

Bring a medium pot of water to a boil. Add the aburaage and boil for 20 seconds. Strain and rinse with cold water. Then gently squeeze out excess water (this removes excess oil).
Add the dashi stock, soy sauce, sugar and aburaage bring to a gently boil over medium heat. As soon as it begins to bubble and reduce to heat to medium low. Place otoshibura (drop lid) on top and cook for about 5-8 minutes or until there is almost no liquid left (about 3 tablespoon of liquid should remain). Remove from heat and allow it to cool completely (let it cool in the remaining liquid). Once cooled, slice the inari in half or into triangles.

Udon Soup

Choose one of the options to make the udon soup. Add all the ingredients to a saucepan and bring to a boil. As soon as it begins to boil, reduce heat to low to keep it warm.

Udon noodles

Bring a large pot of water to a boil. Add the udon noodles and cook. If using homemade udon noodles, cook for 10-13 minutes. If using frozen, cook for 1 minute. If using dry, cook following directions on the package. Once the udon noodles are cooked, strain the water well. If using homemade udon noodles, rinse well with warm water.

Assemble

Place the udon noodles into a bowl. Add the broth and then top with inari age, scallions and togarashi. Serve immediately and enjoy!

Notes

Helpful Equipment:
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

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Kitsune Udon きつねうどん (Vegan)