Kitsune Udon (Udon with Fried Tofu)
きつねうどん · Kitsune Udon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kitsune udon is one of Japan's best-loved noodle dishes: soft udon in a gentle dashi broth, topped with aburaage, thin sheets of fried tofu. The name means "fox udon" - in Japanese folklore, foxes are said to love fried tofu. In this preschool version the aburaage is rinsed with hot water to remove excess oil and cut into short thin strips, the noodles are broken into shorter lengths, and carrot and spinach are simmered right in, so everything is easy for small children to manage with a spoon or fork. The broth is kept light so the sweet, savory flavor of the dashi and fried tofu comes through.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 52.5 gdried udon noodles
- 6.8 gaburaage (fried tofu pouch)Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- 12 gcarrot
- 4.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 18 gspinach
Seasonings
- 3 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 3 gsoy sauce
- 0.4 gsalt
- 210 mldashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
About the Japanese ingredients in this recipe
- aburaage (fried tofu pouch) (油揚げ)
- Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Break the dried udon noodles into thirds and boil them. Rinse under running water to wash off the saltiness.
- 2
Pour boiling water over the aburaage to remove excess oil, then cut it into short thin strips. Cut the carrot into short thin strips and thinly slice the green onion into rounds. Cut the spinach into 2 cm pieces and boil it.
- 3
Bring the dashi stock and carrot to a boil in a pot, then add the aburaage, green onion and seasonings and simmer until tender.
- 4
Place the noodles in a bowl, pour the broth from step 3 over them and top with the spinach.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 225 kcal | 450 kcal | 225 kcal |
| Protein | 7.7 g | 15.3 g | 7.7 g |
| Fat | 2.8 g | 5.7 g | 2.8 g |
| Carbohydrates | 42 g | 84 g | 42 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 3.3 g | 6.6 g | 3.3 g |
| Calcium | 51 mg | 102 mg | 51 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 388.5 mg | 777 mg | 388.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 225 kcal | 7.7 g | 2.8 g | 42 g | 2.3 g | 3.3 g | 51 mg | 0.8 mg | 388.5 mg |
| 1 adult serving | 450 kcal | 15.3 g | 5.7 g | 84 g | 4.5 g | 6.6 g | 102 mg | 1.5 mg | 777 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
