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Kitsune Udon | Warming Japanese Tofu Noodle Soup
3
(1)
25 min
Quick
Knuspr-Küche
Kitsune Udon ist ein beliebter japanischer Seelenwärmer: Dicke, elastische Udon-Nudeln in einer aromatischen Brühe, gekrönt von saftig glasierten Tofuscheiben, feinen Shiitake-Pilzen und frischen Lauchzwiebeln.
Preparation method
Preparation & frying the tofu
Thoroughly press the plain tofu dry with paper towels and cut into approx. 1 cm thick slices. Clean the shiitake mushrooms and cut into fine slices. Wash the spring onions and cut into fine rings.
Heat the dark sesame oil in a non-stick pan over medium heat. Fry the tofu slices on both sides for about 3 to 4 minutes each until golden brown.
Stir together 20 ml of the soy sauce, 20 ml of mirin, and the brown cane sugar with 2 tablespoons of water. Add the mixture to the fried tofu in the pan and simmer gently over low heat for 2 minutes until the tofu is glossy and glazed all around.
Chef's tip
Traditionally, deep-fried tofu (aburaage) is used for kitsune udon. Searing it over high heat and then glazing it in soy sauce and mirin gives the firm plain tofu a wonderfully juicy texture and a sweet and savory aroma.
For a delicate heat, sprinkle with a little Japanese shichimi togarashi or dried chili flakes to taste.
Ingredients
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