Kitsune Udon Recipe🍜
If you’ve been craving something warm & cozy, this is your sign to make Kitsune Udon at home.
Here’s how I make mine:
🍥 Ingredients:
– Kombu (dried kelp), water & katsuobushi (bonito flakes) for that umami-packed dashi
– Dashi, mirin, sugar, salt & light soy sauce (or regular soy sauce) for the broth
– Inari age (sweet seasoned tofu pouches)
– Udon noodles
– Green onions/scallions
– Narutomaki (optional)
– Shichimi togarashi (optional, for a little spicy kick 🌶️)
🍜 How to Make It:
1. Make your dashi (don’t skip this 🤌🏻)
Heat kombu with cold water slowly. Before it boils, remove the kombu. Add bonito flakes, let it simmer briefly, then turn off the heat. Wait until the flakes sink, then strain. This is your flavor base ✨
2. Build the broth
Add dashi, mirin, sugar, salt, and soy sauce into a pot. Bring to a gentle boil, then lower the heat and let it simmer. Your kitchen will smell SO good.
3. Prep your toppings
Squeeze excess liquid from the inari age. Slice your green onions and narutomaki thinly.
4. Cook the udon
Boil according to the package instructions, then drain well.
5. Assemble your bowl
Add noodles into a bowl, pour over the hot broth, then top with inari age, narutomaki, and scallions. Finish with a sprinkle of shichimi if you like a little heat ✨
💭 Pro tip: The balance of sweet tofu + savory broth = EVERYTHING
Save this for your next cozy night in 🫶🏻
Making homemade Kitsune Udon was a gamechanger for my comfort food cravings. One thing I found especially rewarding is taking the extra time to prepare dashi from scratch using kombu and katsuobushi—this step truly infuses the broth with deep umami that instant powders just can’t match. I recommend gently heating the kombu in cold water and removing it just before boiling to avoid bitterness, then adding bonito flakes and letting them steep briefly before straining for a clear, aromatic broth. For a well-balanced broth, adjusting the sweetness and saltiness by adding mirin, sugar, soy sauce, and salt to taste is key. I usually simmer this mixture gently rather than boiling intensely to keep the flavors fresh and subtle. When it comes to toppings, squeezing the excess liquid from the inari age helps keep the soup from getting watery while allowing the sweet tofu pouches to soak up the broth’s flavor. I also like adding thin slices of narutomaki—not only does it add a pop of color, but the mild fish cake taste complements the broth wonderfully. Green onions add freshness and a slight bite that balances the dish, and a dash of shichimi togarashi brings a lively spicy kick if you’re feeling adventurous. Cooking fresh or store-bought udon noodles according to package directions ensures chewy texture; be sure to drain them well before adding them to your bowl. When assembling, pour hot broth over the noodles and top immediately to keep everything warm and aromatic. This meal has become my go-to comfort food for chilly evenings or whenever I crave something cozy and satisfying. The combination of sweet tofu and umami-rich broth is truly a comforting harmony. I encourage anyone new to Japanese cooking to try this recipe—it’s surprisingly simple but deeply rewarding to create from scratch. Plus, sharing a bowl of Kitsune Udon with friends or family is a joy in itself, perfect for home-cooked happiness.