Osaka

Kitsune udon

Name: Kitsune udon
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3 1/4 cups water; a 10 cm piece kombu; 1 loose cup bonito flakes; 150 g firm tofu in thin slabs firm tofu; 1 1/2 tbsp cooking oil (vegetable oil); 2 tbsp divided soy sauce; 1 tbsp plus 1 tsp divided sugar; a pinch salt; 2 portions frozen or fresh udon udon noodles; 1 stalk sliced spring onion (green onion, scallion)

Thick, slippery udon in clear dashi with sweet fried tofu on top. The fox's favourite.

30 minTime

22 gProtein each

mildSpice

The fox's favourite2 chapters · 1 min read

Make it your way

Grandma's wayUdon in kombu and bonito dashi with sweet simmered fried tofu.

The original

469kcalsame

22 gproteinsame

5 gfibresame

30minutessame

Osaka style kitsune udon.

Per serving, worked out from the ingredient table.

Ingredients

Water3¼ cups

Kombua 10 cm piece

Bonito flakes1 loose cup

Firm tofu150 g firm tofu, in thin slabs

Cooking oil (vegetable oil)1½ tbsp

Soy sauce2 tbsp, divided

Sugar1 tbsp plus 1 tsp, divided

Salta pinch

Udon noodles2 portions frozen or fresh udon

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Soak the kombu in the water for 20 minutes, then heat until tiny bubbles appear and lift it out. Add the bonito flakes, simmer 1 minute, steep 5 minutes and strain.
2Pat the tofu slabs dry and fry in the oil until golden and puffed on both sides.
3Simmer the tofu in a cup of dashi with 1 tbsp soy and 1 tbsp sugar for 10 minutes.
4Season the rest of the dashi with remaining soy, sugar and salt and bring to a simmer.
5Heat the udon in boiling water for 1 to 2 minutes, drain, divide into bowls and pour over the broth. Top with tofu and spring onion.

Serve it like this

Serve in deep bowls with the tofu draped over the noodles and spring onion on top. A pinch of chilli powder on the side is traditional.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Osaka

Kitsune udon

Thick, slippery udon in clear dashi with sweet fried tofu on top. The fox's favourite.

30 minTime

22 gProtein each

mildSpice

The fox's favourite2 chapters · 1 min read

Make it your way

Grandma's wayUdon in kombu and bonito dashi with sweet simmered fried tofu.

The original

469kcalsame

22 gproteinsame

5 gfibresame

30minutessame

Osaka style kitsune udon.

Per serving, worked out from the ingredient table.

Ingredients

Water3¼ cups

Kombua 10 cm piece

Bonito flakes1 loose cup

Firm tofu150 g firm tofu, in thin slabs

Cooking oil (vegetable oil)1½ tbsp

Soy sauce2 tbsp, divided

Sugar1 tbsp plus 1 tsp, divided

Salta pinch

Udon noodles2 portions frozen or fresh udon

Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps

1Soak the kombu in the water for 20 minutes, then heat until tiny bubbles appear and lift it out. Add the bonito flakes, simmer 1 minute, steep 5 minutes and strain.
2Pat the tofu slabs dry and fry in the oil until golden and puffed on both sides.
3Simmer the tofu in a cup of dashi with 1 tbsp soy and 1 tbsp sugar for 10 minutes.
4Season the rest of the dashi with remaining soy, sugar and salt and bring to a simmer.
5Heat the udon in boiling water for 1 to 2 minutes, drain, divide into bowls and pour over the broth. Top with tofu and spring onion.

Serve it like this

Serve in deep bowls with the tofu draped over the noodles and spring onion on top. A pinch of chilli powder on the side is traditional.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kitsune udon

Make it your way

Ingredients

Method

Kitsune udon

Make it your way

Ingredients

Method

Make it a meal