Kakiage Kitsune Udon recipe - ingredients, nutrition and when to eat it
Kakiage Kitsune Udon is a Japanese noodle dish served with sweet fried tofu and crispy vegetable fritters in warm udon broth.
Kakiage Kitsune Udon is a Japanese noodle dish served with sweet fried tofu and crispy vegetable fritters in warm udon broth. The light broth is rounded out by the tofu’s sweetness and the fritters’ savory flavor, making it a lovely lunch or dinner on a chilly day.
Japanese · 25 minutes to cook
Tips: Don’t overmix the tempura batter. Stir just until the ingredients barely come together for a light texture.
Tips: For crispy kakiage, add it to the broth just before serving and eat right away.
Tips: Tsuyu varies in saltiness by brand. Start with a little, taste the broth, then add more as needed.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Aburaage (fried tofu) — 2 pc
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Oyster mushrooms — 30 g
- All-purpose flour — 2 Tbsp
- Cooking oil — 2 Tbsp
- Dashi stock — 350 ml
- Tsuyu — 2 Tbsp
- Scallion — 10 g
- Water — 2 Tbsp