Large! Kansai-Style Kitsune Udon Recipe

Name: Large! Kansai-Style Kitsune Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 slice Aburaage; 2 tbsp Mirin; 1 1/2 tbsp Usukuchi soy sauce; 2 tbsp Soy sauce; 3 tbsp Sugar; 240 ml Dashi stock; 1400 ml Dashi stock; 3 tbsp Usukuchi soy sauce; 1 tsp Salt; 2 tbsp Mirin; 5 hanks Udon; 1 dash Chopped Japanese leeks; 1 Kamaboko; 1 Shichimi spice

Servings: persons

10 slice Aburaage
2 tbsp Mirin
1 1/2 tbsp Usukuchi soy sauce
2 tbsp Soy sauce
3 tbsp Sugar
240 ml Dashi stock
1400 ml Dashi stock
3 tbsp Usukuchi soy sauce
1 tsp Salt
2 tbsp Mirin
5 hanks Udon
1 dash Chopped Japanese leeks
1 Kamaboko
1 Shichimi spice

1
Boil the aburaage in plenty of water to render out the oil.
2
Once the water comes to a boil, cover with a lid and boil for 30-40 minutes.
3
Once boiled, strain on a strainer and let cool.
4
Once cooled, squeeze out the water.
5
Squeeze between the palms of your hands taking care not to tear it.
6
If you don't wring the water out well enough, the flavor will become diluted.
7
Simmer with the seasoning ingredients.
8
Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
9
When the liquid has reduced to 1/3, turn off the heat.
10
Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour.
11
If you can, let it sit overnight to really let the seasonings seep in.
12
Place on top of the boiled udon noodles and pour in the udon soup.
13
The kitsune udon is ready!
14
For how to make the udon dashi, please see.
15
If you can, make homemade udon noodles!.
16
For a sweet-salty udon, please see.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 slice Aburaage, 2 tbsp Mirin, 1 1/2 tbsp Usukuchi soy sauce, 2 tbsp Soy sauce, and more.

Yes, Large! Kansai-Style Kitsune Udon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Large! Kansai-Style Kitsune Udon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions