Hi Linda! Hello Nami. All your food looks so yummy. I feel so bad. I recommend making Awase Dashi (kombu + katsuobushi/bonito flakes) or Katsuo Dashi (just bonito flakes) for udon noodle soup broth. Hi Ryan! One kid loved the noodles, chicken and gave me a thumbs up on the shiitake mushrooms. Your mom makes homemade tenkasu? Let me know if there is any recipe that I can help you make, which you can’t make due to MSG in it. So easy and smells amazing! Nope, we don’t really heat up (but you definitely can). Which soy sauce would be better for this recipe, Koikuchi shoyu or Usukuchi shoyu? For this kitsune udon recipe, I only recommend making dashi using a dashi packet or making it from scratch. I am sensitive to MSG so I have to make everything from scratch as commercial mixes contain lots of salt and MSG. All rights reserved. Looking forward to try the other recipes. . xo , i would try to cook this recipe for sure I’m your big fan now will let you know how it’s going to be lol. You guys, four kids ate this soup and everyone loved it. It’s cool to hear you heard about udon a lot because a lot of people are into ramen these days. I tried different ones, but they are the best we can find here (outside of Japan). So amazing. Please take good care! Yes, we do make/eat both Kitsune Udon and Kitsune Soba. When I make this for my friends, I think they will be amazed at the taste. To make the perfect bowl of kitsune udon, you need high-quality ingredients, starting with these three: dashi, udon noodles, and aburaage. Hi Hazarina! I think I failed to post the response somehow. . Yes! Many thanks! It is the real thing! Hello! I usually go for the frozen udon noodles because they tend to be thicker, chewier and are more convenient. Thanks for the quick reply! I’m so happy you like my little space here. In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Strain the dashi through a fine-mesh sieve set over a saucepan. This site uses Akismet to reduce spam. And it costs like 3 times more than katsuo dashi powder. So salty. I hope you enjoy my other recipes too. I understand the difference now. Use soba noodles and gluten-free stock for an amazing gluten-free version! We are on lockdown here in New Delhi, India but luckily I had all the ingredients in my pantry to make this yummy and comforting soup. For the Dashi i will use your Kombu + dry shiitake dashi that I use for my very successful vegetarian ramen (love them! Please do not use my images without my permission. Hi Ben! One theory says aburaage (deep-fried tofu pouch) often appears as a fox’s favorite food in Japanese folktales, so people started to call the udon noodle soup topped with tofu pouch as “kitsune udon.”. So glad to hear that. Fast, easy and tasty. Oh and PS guess what’s for dinner tonight…!? It’s so similar to Tonkotsu broth, and adding meat (chashu and ground pork while cooking the broth) adds extra rich flavor. No chemical in it and pure simple flavor. Once boiling, turn off the heat or cover and keep on a low simmer. ©2020 Just One Cookbook, All Rights Reserved. If you want Awase Dashi – the combination of kombu and katsuo, you can do that too. There are alot of recipes online, but it’s hard to really recreate a lot of dishes you have eaten at restaurants to taste like it should without having the taste altered in some way. Thank you!! I’ll think about it. Hondashi vs homemade is same theory as bouillon cube vs homemade chicken/vegetable broth. Your comment was in my Spam folder so that’s why it didn’t appear on the comment section. I hope you can find it. The soup is light, comforting and delicious, especially on a cold rainy day! I’m so happy you made it. Now for a complete meal, we usually have a small bowl of Japanese side dishes to accompany a noodle soup bowl. The green onions seem more like a garnish than a vegetable although I use a lot, and the inariage is a tofu type protein to me. Welcome to Okonomi Kitchen! Learn how your comment data is processed. Hi Pija! Some recipes require only kombu dashi etc. I have nothing against hondashi but if you ask me which tastes better, definitely homemade version. I did swirl in a beaten egg in the soup and it turned out so good. The fresh noodles? Hi LG! Thank you. . See? Thanks so much for trying this recipe! This post may contain affiliate links. It’s more delicious than regular udon. Wow this looks really great! We doubled the ginger, soy and garlic, and garnished it with fresh lime and cilantro New house favourite!! Why do we call the dish ‘fox udon’? Can I freeze it? For the add-ins, this is what I typically use but you can add anything you have on hand. *This post has been updated from 2015, when we were staying in Phoenix! Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. Hi Ramon! Ok fine, this isn’t homemade ramen (but that is coming darn soon as well) this is Udon noodle soup. Great to have found your blog. You make it sound really easy! And you found red yuzu kosho! Waaa I’m so happy! I would really like a few examples/recipes where you should use hondashi and not katsuo dashi. However, if using dry udon noodles be sure to cook them following the instructions minus 1-2 minutes so they don’t get soggy. The dashi broth gives the noodle soup that rich, umami flavor that will have you sipping up the last drops. Thank you again! Ready in 15 minutes, this is how it goes down: If you’re craving something hearty and comforting this curry noodle soup is here for you.