Kitsune Udon Recipe: How to Make Kitsune Udon Noodle Soup

Kitsune udon, which translates to “fox udon,” is a Japanese noodle soup featuring udon noodles and inari age (seasoned fried tofu) floating in a dashi broth. Originating from Osaka in Japan, this comforting vegetarian dish gets its name from a common yokai (magical creature) in Japanese folktales—a kitsune (fox) whose favorite food is inari age. (Another dish in Japan associated with the fox is inarizushi, or fried tofu pockets filled with seasoned sushi rice.)

Kitsune udon can be served with a variety of toppings, such as soft-boiled eggs and tempura, but there are four staple ingredients:

1. 1. Inari age: Inari age is aburaage (deep-fried tofu pouch) that has been simmered in dashi, soy sauce, mirin, and sugar. Japanese grocery stores sell both plain and seasoned aburaage, but you’ll want the seasoned kind for kitsune udon.
2. 2. Dashi: Dashi is an umami-laden Japanese soup stock typically made with kombu (kelp) and katsuobushi (bonito flakes).
3. 3. Udon noodles: Udon are thick, chewy noodles made from wheat flour. For the best flavor, use frozen Sanuki-style udon noodles, known for their chewiness. Dried udon noodles will also work.
4. 4. Kamaboko (fish cake): Along with inari age, kamaboko is the other classic topping for kitsune udon. Typically sold as a pre-cooked pink-and-white log, a few slices of this processed fish cake adds a splash of color to the dish.