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Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon.

Recipes for the dashi are here. You can also purchase dashi at retailers or online. They come in two forms either canned or dehydrated granules.


•    4 aburaage (deep-fried tofu), cut into halves

    For simmering aburaage:
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar

    For soup:
•    5 cup dashi soup stock
•    2 Tbsp soy sauce
•    3 Tbsp mirin
•    1/2 tsp salt
•    4 packages pre-boiled udon noodles
•    4 slices kamaboko fish cake for topping


  1. Pour boiling water over aburaage to remove the excess oil and then drain well.
  2. Put  *dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil.
  3. Reduce the heat  and simmer aburaage until the liquid is almost gone.
  4. Set aside.
  5. Boil water in a large pan and heat udon noodles per packet instructions.
  6. When noodles are cooked, divide into four bowls. In the meantime prepare the soup by , combining the soup ingredients (dashi, soy sauce, mirin, and salt) in a medium pan and bring to a boil.
  7. Pour the hot soup over udon noodles.
  8. Place simmered aburaage and kamaboko slices on the top.

*See recipes for various dashi and select your preference.