Kitsune Udon
A sweet fried tofu pocket on hot noodles. A reliable 30 minute noodle dinner.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 3
- Level
- Easy
Photo: Teresa Wang / Pexels
Chewy noodles and a well-balanced dashi make this one of the most comforting meals in the collection. Frozen udon is surprisingly close to fresh; it cooks in about a minute straight from the freezer. Canned inari pouches are already simmered in sweet soy; open them gently from the cut side with your thumb. Invite someone to help; this is a fun recipe to make together.
Method
Warm the dashi with the soy sauce and mirin, tasting and adjusting until the broth is savory with a light sweetness.
Warm the seasoned fried tofu in a little of the broth.
Cook the frozen udon in boiling water for 1 minute, stirring gently to loosen, then drain.
Divide the noodles between warm bowls, ladle the hot broth over and top with inari pouches and scallions. Serve at once.
Chef's note
Rinse soba thoroughly to remove surface starch.
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