How to Make Authentic Kitsune Udon (Japanese Recipe)

Here's the secret behind Japan's most beloved comfort bowl. Kitsune Udon isn't about noodles, it's about this golden aburaage that soaks up flavor like magic. For a printable version of this recipe, visit my website, just google Kitsune Udon Study to find me. Fill a pot with enough water to fully submerge four pieces of aburaage, which is fried tofu pouches. Bring it to a rolling boil, then add half teaspoon of salt and slide aburaage in. Use a droplet, a small heatproof plate or even a parchment round to keep them under the surface. Aburaage is usually in the refrigerated or frozen section of Japanese or larger Asian markets. Sometimes it's labeled aburaage or fried bean curd. Boil for three minutes. This quick aburanuki oil removal helps the tofu soak up all of our delicious seasoning later. Rinse the aburaage in cold water and squeeze out excess liquid. Take a small saucepan and add 150 milliliters of dashi stock, two tablespoons of sugar, two tablespoons of mirin and one tablespoon of sake. Heat off medium until the sugar dissolves and the liquid starts to steam, about 85 to 90 degrees Celsius. For plant-based options, swap to bonito kombu dashi for a vegan dashi made with dried shiitake and kombu. Stir in two tablespoons of Japanese light soy sauce, which is usukuchi shoyu. Bring the liquid almost to a boil, then lower to a gentle simmer and nestle in the aburaage. Droplet back on and simmer for 15 minutes or until the liquid reduces by about one third. If the bubbles get too rowdy, lower the heat. Usukuchi shoyu is paler but a touch saltier than regular koikutsu shoyu. If you only have regular one, start with a little less to keep the color bright. Transfer the seasoned aburaage and cooking liquid to a wide shallow container. Let it cool, then cover and refrigerate for at least a few hours. Overnight is even better. Use within 24 hours for the best texture and balanced flavor. Noodles and broth time. Boil four portions of udon according to the package. They can be fresh, frozen or dried, all are fine. I'm using store-bought fresh udon today. And as a weekend project, you can also make your own at home too. Once cooked, drain and rinse them with hot water to wash off surface starch. In a saucepan, pour in one liter of dashi stock. Add four tablespoons of usukuchi or regular soy sauce and two tablespoons of mirin. Bring to a boil for one to two minutes. Turn off the heat and add half teaspoon of salt. Dashi can be made from scratch from teabag style packets for a fast and great flavor or from instant granules if needed. They're bolder and a bit seasoned but they work. Take the chilled tofu pouches and cut each in half diagonally to make neat triangles. Divide the hot noodles between bowls, ladle on the steaming broth. Add slices of kamaboko fish cake or leave it out for plant-based bowls. Then lay the glossy aburaage triangles on top. Then add a generous scatter of finely chopped green onions. Serve immediately with the steam making the room smell like dashi and good decisions. This is comfort food at its finest. The kind of bowl that warms you from the inside out and reminds you why sometimes the simplest dishes are the most profound. Want even more delicious recipes? Grab my free cookbook from the link in the description. Okay, let's go over the ingredients one more time and if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture that's about to pop up on your screen. Here we go, the link to the full recipe is on the screen for you now and if you want to watch more similar videos, don't miss my udon playlist popping up on your screen as well. Thanks so much for watching and I'll see you in the next one. Bye!