In this video, I'll show you how to make authentic Kitsune Udon from scratch! Learn the traditional Japanese technique for sweet-simmered aburaage (fried tofu) that creates this beloved comfort soup. I'll guide you through making perfect dashi broth and achieving restaurant-quality results at home.
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/kitsune-udon-recipe/
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
✨My First Printed Cookbook: https://amzn.to/4j512pZ
📌 RECIPE DETAILS:
👥 Servings: 4
🥕 Ingredients:
Kitsune
- 4 pieces fried tofu pouch (aburaage)
- water for blanching, enough to fully submerge aburaage
- ½ tsp salt
- 150 ml dashi stock
- 2 tbsp mirin hon-mirin best
- 2 tbsp sugar
- 1 tbsp sake
- 2 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce (Recommended brands: https://sudachirecipes.com/shoyu/)
Udon soup
- 1000 ml dashi stock make it plant-based by using a shiitake and kombu awase dashi (Recipe: https://sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan/)
- 4 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce
- 2 tbsp mirin
- ½ tsp salt
Other elements
- 4 po
