Homemade 'Akai Kitsune' Style Udon
A carefully crafted Kitsune Udon that recreates the flavor of the popular instant cup noodle 'Akai Kitsune' from scratch, including powdered dashi, hand-cut noodles, and homemade seasoned fried tofu. It features a rich broth made from finely ground bonito flakes and juicy fried tofu that absorbs the savory soup perfectly.
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🍳 Cooking Flow
Grind bonito flakes to make a dashi stock and add seasonings to create the soup base → Prepare scrambled eggs using a double boiler to form balls, then chop green onions and fish cakes → Slice firm tofu, fry until crisp, and soak in a sweet and savory sauce → Knead flour and saltwater to make udon dough, roll out, cut, and boil for 6 minutes → Assemble the udon in a bowl, pour over the soup, and top with fried tofu and garnishes
Cooking Steps
Brief Cooking Order
Grind bonito flakes to make a dashi stock and add seasonings to create the soup base → Prepare scrambled eggs using a double boiler to form balls, then chop green onions and fish cakes → Slice firm tofu, fry until crisp, and soak in a sweet and savory sauce → Knead flour and saltwater to make udon dough, roll out, cut, and boil for 6 minutes → Assemble the udon in a bowl, pour over the soup, and top with fried tofu and garnishes
Introduction
A carefully crafted Kitsune Udon that recreates the flavor of the popular instant cup noodle 'Akai Kitsune' from scratch, including powdered dashi, hand-cut noodles, and homemade seasoned fried tofu. It features a rich broth made from finely ground bonito flakes and juicy fried tofu that absorbs the savory soup perfectly.
Step 1
Shave the bonito flakes and grind them into a powder using a mill.
Step 2
Place 20g of powdered bonito into a dashi bag, add to a pot with 450ml of hot water, and simmer on low heat for 10 minutes. Remove and squeeze gently.
Step 3
Add 1 tsp of sugar, 1 tsp of mirin, and 2 tbsp of light soy sauce to the extracted dashi to complete the soup base.
Step 4
Finely chop the green onions to a width of 5mm (about 1 tbsp).
Step 5
Beat the 2 eggs and strain through a sieve. Move to a small pot with 1 tsp of oil and cook over a double boiler while stirring. Once half-set, quickly roll them by hand to create the egg balls.
Ingredients List
Important Notes
💡 To replicate the flavor of the powdered soup packet, it is essential to grind the bonito flakes finely before extracting the dashi.
🍳 By straining the eggs through a sieve and gently cooking them in a double boiler, you can create soft, easy-to-shape egg balls just like those in cup noodles.
⚠️ Make sure to drain the firm tofu thoroughly before frying so that it becomes fragrant and easily absorbs the dashi broth.
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