Kitsune Udon Recipe – Japanese Cooking 101 (2024)

FAQs

What is kitsune udon made of? ›

Yes, kitsune udon is a nourishing and reinvigorating meal since it's a blend of whole-wheat udon noodles, dashi stock, narutomaki fish, and protein-rich tofu. Since the hero of the meal is deep-fried tofu, you must know how healthy the tofu is.

Kitsune is “fox” in Japanese, but don't worry, we don't use fox meat in the dish. Some people think the dish may have been named because of a folk tale that Aburaage is a fox's favorite food. Others think it is called Kitsune because of the brown color that is similar to a fox.

To cook udon noodles, add noodles to a pot of boiling water and bring back to the boil. Stir noodles, add more cold water to the pot and bring back to boil again. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.

Kitsune udon: ("fox udon"): topped with aburaage (sweet, deep-fried tofu pouches). The kitsune fox spirits are said to enjoy aburaage. Originated in Osaka. Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot.

Nissin Donbei Kitsune udon with fluffy deep-fried tofu! The dipping sauce is made from two types of bonito dashi (bonito and soda) and round soy sauce. This kitsune udon features 100% whole soybean fried tofu made in the same way as tofu shops.

Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main topping for this noodle). Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh.

The difference between Kitsune and Tanuki udon is that whearas Kitsune uses a fried tofu slice, Tanuki Udon substitutes this for pieces of pre-fried tempura batter. Tanuki Udon is a delicious dish in its own right though, and I would recommend you try it sometime.

Place boiled udon in a bowl, top it with the simmered aburaage, pour the udon broth over it, and sprinkle chopped green onions on top.

Kitsune have as many as nine tails. Generally, a greater number of tails indicates an older and more powerful Kitsune; in fact, some folktales say that a fox will only grow additional tails after it has lived 100 years.

Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!

Which is better, soba or udon? ›

Which is Healthier, Udon or Soba? With its wholegrain like appearance and buckwheat heavy base, Soba is the healthier choice when it comes to your Asian noodle game. This is because buckwheat is lower in carbohydrates and lower in calories so it's a good choice for those trying to cut back.

The noodle should be tender but still slightly chewy. If it's too hard, continue to cook for another minute or so. It's important not to overcook the noodles, as they can become mushy and lose their texture.

Kitsune is the Japanese word for fox. Foxes are well known around the world as cunning tricksters, but Kitsune (Japanese for fox) are a little different. Kitsune are spiritual beings that can shapeshift into either male or female forms and possess superior intelligence.

pronunciation (help·info)) is the Japanese word for fox. There are a lot of foxes in Japanese folklore. Stories depict them as intelligent beings and as having magical abilities that increase with their age and wisdom.

Name of Deity

“Inari” is short for “Ine nari” or “Ine ni naru” (reaping of rice). It is a word from ancient Japanese in which rice, the main food sustaining Japanese people's lives, symbolizes the miracles of heaven and earth.

Udon are chewy Japanese noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth.

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.

Udon soup is served hot. The broth is made of dashi, soy sauce, and mirin that's referred to as kakejiru. However, as with any soup or dish that's been around for a long time, there are many ways to perfect your bouillon depending on your taste.

The biggest difference between lo mein and udon is that lo mein is made with egg noodles and udon is a wheat noodle. Most udon noodles are wider than lo mein egg noodles. The addition of eggs makes lo mein noodles chewier than udon, and they hold up better in pasta dishes.