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)


Description

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.


Ingredients

Units Scale

Udon Noodles*

  • 200g cake flour
  • 100130ml water
  • 8g salt

Inari-age:

  • 2 aburaage (fried tofu sheets)
  • 1/3 cup kombu dashi (or 1/3 cup water + 1 tsp kombu dashi granules)
  • 2 1/2 tsp sugar
  • 2 tsp soy sauce

Broth:

  • Option 1: 2 cup + 1/2 cup water + 2 tsp kombu dashi + 1 tbsp mirin + 1 tsp sugar + 4 tsp Japanese light soy sauce + pinch of salt
  • Option 2: 2 cup + 1/2 cup dashi + 1 tbsp mirin + 1 tsp sugar + 4 tsp Japanese light soy sauce + pinch of salt
  • Option 3: 2 1/2 cup water + 4 tbsp kombu mentsuyu

Serving:

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

Instructions

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

  1. Mix the salt with water until completely dissolved.
  2. 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). 
  3. 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. 
  4. 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.
  5. Fold it like an accordion and then cut noodles 3mm in width using one stroke. 
  6. Loosen the strands and then dust with more starch to ensure they do not stick. 
  7. 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:

  1. 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).
  2. 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 tbsp 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

  1. 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

  1. 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

  1. 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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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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6 Comments

  1. Made for my vegan Japanese kids, they approve! Used store bought udon and did option 1 broth. Instead of using powdered dashi I recommend putting a little dried combo and a couple dried shiitake in a jar of water and letting it sit in the fridge overnight. You can slice the shiitake and put it in the soup (though I know that’s no classic kitsune udon). Thank you!

  2. This recipe was so fun to make! I had a blast making the noodles (tip: play some hoedown music while stepping on the dough lol) and the broth is delicious (I used Option 1). I’m so excited to make this again soon!

  3. Thank you so so much Lisa for this beautiful recipe that made my mouth, stomach, heart and soul full of joy and warmth and I hope you feel the same happiness and warmth you have shared with me and many others that enjoy them as well ~♡