Kitsune Udon

Kitsune udon is a classic Japanese noodle soup featuring thick, chewy udon noodles in a savory dashi broth, topped with a piece of seasoned aburaage (deep-fried tofu pouch). The name "kitsune," meaning "fox," derives from the Japanese folklore belief that foxes' favorite food is fried tofu. The dish is a staple of home cooking and casual eateries across Japan, particularly in the Kansai region.

A great version of kitsune udon is defined by the quality of its broth and the preparation of the tofu. The dashi should be clear and deeply flavorful, typically made from kombu (kelp) and katsuobushi (bonito flakes), seasoned lightly with soy sauce and mirin. The aburaage must be blanched to remove excess oil, then simmered in a sweet-soy mixture until it is tender, glossy, and deeply infused with flavor. The contrast between the soft, sweet tofu and the savory, clean broth is essential.

Regional variations exist, with Kanto-style versions often using a darker, stronger broth. In Osaka, Japan, a notable example is served at an unnamed udon stand, praised by food traveler Mark Wiens for its perfectly balanced broth and expertly prepared tofu. The dish is often garnished with chopped green onions and a sprinkle of shichimi togarashi (seven-spice chili) for added depth.