Kitsune Udon

Name: Kitsune Udon
Yield: serves 4
Ingredients: 2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved; 6 cups water; 2 cups Dashi (page 40); 1/4 cup sugar; 2 tablespoons mirin; 2 tablespoons Japanese soy sauce; 6 cups Udon Broth (page 66); 1 pound dried udon noodles; 3 scallions, both white and green parts chopped, for garnish

December 9, 2011

My kids can’t get enough of the savory and sweet flavor of this dish, which makes me smile because I still remember the moment I first tasted kitsune udon—in elementary school. Back in Japan, my grade school served meals to its students, and these noodles were one of my favorite lunchtime treats. I know both you and your kids will love them, too: they’re easy to prepare and the sweet and tangy flavor lasts and lasts.

Recipe notes

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