Easy20 min
Where it comes from
Kitsune Udon has its roots in Osaka, where it's a comforting dish that showcases the delicate flavor of dashi and the sweetness of aburaage, reflecting the region's taste for balanced simplicity.
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On the Palate
What goes into it
How it's made
- 1
Cook udon noodles until just tender, then rinse under cold water and drain.
- 2
Prepare dashi broth and season with soy sauce and mirin.
- 3
Simmer aburaage in a mixture of soy sauce, sugar, and dashi until sweet and flavorful.
- 4
Reheat the noodles in the broth until hot.
- 5
Serve in bowls, topped with aburaage and garnished with sliced green onion.
