International dishesNoodle SoupsJapanabout 50 minutes
Kitsune udon gives a clear, gently sweet broth with soft, chewy udon strands. The broth is the hard part, since overcooking turns it slippery and bitter.
The kombu soaks for 30 minutes in 120ml water, then comes out the moment the pot reaches a boil. The katsuobushi cooks for only 15 seconds over low heat before the broth is strained.
This batch weighs about 1.8kg, at roughly 288 calories per 100g.
Method
Soak 30g kombu kelp in 120ml water for about 30 minutes until soft. Cut the 2 sticks naruto maki into bite sized rounds, and rinse and very thinly slice the spring onion.
Put the soaking water and the kombu in a pot, heat over medium heat, and lift the kombu out as soon as it boils.
Add 15g katsuobushi, bring back to a boil, lower the heat for another 15 seconds and turn it off. Strain the broth and discard the solids.
Add 1 tablespoon mirin, 1 teaspoon kOBE Monk Fruit Blend, 1 tablespoon soy sauce and 1 teaspoon kosher salt to the broth and bring it back to a boil.
Heat 500ml water and cook the 2 packets of udon until the strands are tender, then lift them into bowls.
Pour the broth over the noodles and arrange the 4 pieces of fried tofu, the fish cake and the spring onion on top.
Tips
Kombu should not boil long, since the broth turns slippery and bitter.
Blanch the fried tofu in boiling water to wash off the oil, which is what lets it soak up the broth.
Lift the kombu out the moment the water boils rather than letting it roll.
Katsuobushi and naruto maki are sold at Japanese supermarkets.
Without naruto maki, sliced ordinary fish cake stands in.
Lift the udon out as soon as it softens, because long cooking leaves the strands mushy in the broth.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.