Kyoto-Style Kitsune Udon
When I think of comfort food in Kyoto, a steaming bowl of kitsune udon seems like the perfect place to start. Thick, soft udon noodles sit in a light, savoury dashi broth, topped with sweet and savoury fried tofu that soaks up all those delicious flavours. The dish is simple, warming and deeply connected to the food culture of the Kansai region. Although kitsune udon originated in Osaka, it has become a beloved part of Kyoto’s culinary landscape, where the emphasis on delicate broth and fresh local ingredients makes it especially fitting for the city.
Servings: 2
Prep time: 10 to 15 mins
Total Time: 30 to 40 mins
Ingrediants:
For the broth –
- 4 cups (1 L) dashi
- 1½ tbsp light soy sauce (usukuchi, if you can find it; regular soy sauce works too)
- 1 tbsp mirin
- 1 tsp sugar
- ½ tsp salt
For the tofu –
- 4 pieces aburaage (fried tofu pouches) — you can often find these refrigerated or frozen at an Asian grocery store
- ½ cup dashi
- 1 tbsp soy sauce
- 1 tbsp sugar
For the bowls –
- 2 servings udon noodles — frozen udon is particularly easy
- 2 green onions, thinly sliced
- Optional: shichimi togarashi (Japanese seven-spice)
- Optional: a few slices of kamaboko (Japanese fish cake)
Instructions:
- Prepare the tofu
If your aburaage is refrigerated or frozen, briefly blanch it in boiling water for about a minute. This removes some of the excess oil.
Place the tofu in a small saucepan with ½ cup dashi, soy sauce and sugar. Bring to a gentle simmer and cook for about 5–10 minutes, turning the tofu occasionally, until it has absorbed the sweet-savory sauce.
- Make the broth
In another saucepan, combine the 4 cups dashi, soy sauce, mirin, sugar and salt.
Bring just to a gentle simmer. Taste and adjust — Kyoto-style udon broth should be delicate and savoury rather than heavily salty.
- Cook the udon
Cook the udon according to the package directions. If you’re using frozen udon, this is usually very quick. Drain well.
- Assemble the bowls
Divide the noodles between two bowls.
Pour the hot broth over the noodles and place two pieces of sweetened aburaage (fried Tofu) on top of each bowl.
Finish with sliced green onions & enjoy.
Make this traditional dish before you go or be inspired to make it once you’ve returned from the peaceful, beautiful Kyoto, Japan!
Checkout our other posts in our Kyoto, Japan Travel Series.
“Top 7 Things to do in Kyoto, Japan: Pavilions, Shrines, Tranquil Moments & More”.
“How to Spend 3-Days in Kyoto, Japan: Including a Detailed Itinerary”.
“Travel Guide to Kyoto, Japan: Where to Stay, Eat & Essential Tips.”
For fun activities like food tours or cooking classes, check out Expedia, Get your Guide, or Viator for options all over the world!
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