Скачать или смотреть How to Make Authentic Kitsune Udon (Japanese Recipe)

In this video, I'll show you how to make authentic Kitsune Udon from scratch! Learn the traditional Japanese technique for sweet-simmered aburaage (fried tofu) that creates this beloved comfort soup. I'll guide you through making perfect dashi broth and achieving restaurant-quality results at home.

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📌 RECIPE DETAILS:
👥 Servings: 4
🥕 Ingredients:
Kitsune
4 pieces fried tofu pouch (aburaage)
water for blanching, enough to fully submerge aburaage
½ tsp salt
150 ml dashi stock
2 tbsp mirin hon-mirin best
2 tbsp sugar
1 tbsp sake
2 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce (Recommended brands: https://sudachirecipes.com/shoyu/)

Udon soup
1000 ml dashi stock make it plant-based by using a shiitake and kombu awase dashi (Recipe: https://sudachirecipes.com/shiitake-a...)
4 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce
2 tbsp mirin
½ tsp salt

Other elements
4 portions udon noodles thick or medium-thick preferred for texture
finely chopped green onions
12 slices kamaboko fish cake omit for plant-based diets

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❓ COMMON QUESTIONS
Q: Why is it called "kitsune" (fox) udon?
A: The name comes from Japanese folklore where foxes are messengers of Inari, the Shinto deity of rice and prosperity. According to traditional belief, foxes love aburaage (fried tofu), so offering it at Inari shrines became common practice during the Edo period. When sweet-simmered aburaage was added to udon, it naturally earned the nickname "kitsune udon." Interestingly, regional naming varies. In Kansai, udon with aburaage is "kitsune" while soba with aburaage is "tanuki," but in Tokyo, both noodle types with aburaage are simply called "kitsune."

Q: My aburaage turned out tough and greasy. What went wrong?
A: Insufficient oil removal is the culprit. Don't skip the blanching step or try shortcuts like microwaving. You need a full rolling boil with plenty of water.

Q: Why doesn't my aburaage absorb any flavor?
A: This is one of the most common mistakes. You likely skipped the oil-blanching step or didn't simmer long enough. Always blanch aburaage in boiling water to remove the oil barrier, then use a drop lid during simmering to keep it submerged in the braising liquid. Longer marination can also aid better flavor absorption but over-marinating can make it overly salty (I usually recommend 24 hours).

⏱ TIMESTAMPS
0:00 Intro
0:16 Oil Removal (Aburanuki)
1:02 Make Seasoned Aburaage
2:32 Cook Udon Noodles
2:56 Make Udon Soup
3:24 Assembly
4:14 Ingredients Recap

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

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