Lunch · 30 min · japanese

Kitsune Udon

This is the kind of Japanese lunch you’ll make on repeat — udon noodles and fried tofu pouches, 30 minutes, big payoff.

Ingredients

• 12 oz Udon noodles
• 4 Fried tofu pouches
• 6 cups Dashi
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 2 Scallions
• 1 tsp Shichimi

Steps

1. Simmer the tofu pouches in dashi with extra soy, mirin, and sugar 10 minutes until they puff up sweet and juicy. These inari-style pouches are the kitsune — the foxs favorite food, legend says.
2. Simmer the remaining dashi with soy and mirin 5 minutes into a light, golden broth.
3. Cook the udon in a separate pot until chewy-tender; drain and divide among deep bowls.
4. Ladle over the hot broth and lay a plump tofu pouch on top of each bowl.
5. Finish with scallions and a pinch of shichimi. Simple, sweet-savory, and deeply comforting.

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