Uploaded September 2025 | Updated September 2026, 2 weeks ago
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.
🖨 PRINT FULL RECIPE: sudachirecipes.com/kitsune-udon-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 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: sudachirecipes.com/shoyu/)
Udon soup
- 1000 ml dashi stock make it plant-based by using a shiitake and kombu awase dashi (Recipe: sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan/)
- 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
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/kitsune-udon-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ 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.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japan #udon #udonnoodle #udonnoodles
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.
🖨 PRINT FULL RECIPE: sudachirecipes.com/kitsune-udon-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 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: sudachirecipes.com/shoyu/)
Udon soup
- 1000 ml dashi stock make it plant-based by using a shiitake and kombu awase dashi (Recipe: sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan/)
- 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
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/kitsune-udon-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ 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
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/sweOtb1zh3c
youtu.be/fl2WfDVxLTQ
youtu.be/d1P2BesE7f4
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 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.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japan #udon #udonnoodle #udonnoodles
