Kitsune udon no o-age is fried (age) tofu most commonly enjoyed as a topping for udon noodle soup. And kitsune means fox. Random? No! In Japan, the fox is said to be a messenger of the gods of agriculture and prosperity, and apparently the fox also happens to love fried tofu. Therefore, udon with fried tofu on top is called kitsune udon, or fox noodle soup. Like, as a response to the chicken one… 🐔
Kitsune udon no o-age is a convenient, crowd-pleasing udon topping because it’s yummy and so easy to make. Just boil fried tofu with the seasonings! You can also add green onions and shichimi tougarashi for colour and flavour if you like. Plump, juicy, sweet fried tofu on top of a steaming bowl of udon gets me drooling like a fox at a henhouse… 🤤 🦊
Kitsune udon no o-age
- 4 pieces fried tofu (abura-age)
- green onion optional, to taste
- shichimi tougarashi optional, to taste
- 4 bowls simple udon soup
- 200 mL dashi broth (A)
- 2 Tbsp soy sauce (A)
- 2 Tbsp sugar (A)
- 「PREP」Boil water, then pour the boiling water over the fried tofu to remove the oil. Cool under running water, then squeeze out the water.
- Put the prepared fried tofu and (A) in a pot and bring to a boil over medium heat, then simmer over low heat for 10 minutes.
- Put on top of 4 steaming bowls of udon, and add sliced green onions and shichimi tougarashi to taste. Enjoy!
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