Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Kitsune Udon
Udon in warm dashi crowned with a sheet of aburaage — fried tofu simmered soft and sweet until it soaks up the broth.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Osaka · Kitsune udon / きつねうどん — Kitsune udon tops the noodles with aburaage simmered sweet in dashi. It is named after the fox (kitsune), which folklore says favours fried tofu, and is closely associated with Osaka.
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Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 2 na serving🔥 400 kcal🇯🇵 Japan
PescatarianWalang gatas
Mga hakbang
Pour boiling water over the aburaage to rinse away surface oil, then squeeze it dry.
Simmer the tofu in a little dashi with sugar, soy and mirin until it is soft and sweet and has drunk up the liquid.
Season the main pot of dashi with light soy and mirin for the udon broth.
Boil the udon until hot, then drain and divide into bowls.
Ladle the broth over the noodles and lay a sheet of sweet fried tofu on each.
Finish with scallion and serve hot.
💡 Mga tip
- Simmer the aburaage ahead — it tastes even better reheated in its own liquid.
- Squeezing the tofu after rinsing lets it soak up the sweet broth.
- The dish is named for the fox (kitsune), said in folklore to love fried tofu.
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