Kitsune Udon
Prep time
Cook time
Total time
You won't believe how easy it is to make udon at home, down to the noodles and dashi broth!
Recipe type: Soup
Cuisine: Japanese
Serves: 2 servings
For the noodles:
  • 55 ml water
  • 5 g salt
  • 120 g flour
For the broth:
  • 300 ml water
  • 2.5 g dashi powder
  • 1 tablespoon soy sauce
  • ½ tablespoon mirin
  • ½ teaspoon salt
  • Garnish: fish cake, fried tofu, scallions
  1. In a bowl, mix the water, salt, and flour. Work the dough until it forms into a sticky ball, generously flour your hands and work surface, knead the dough into a thick disk, folding it in half and pressing it out again repeating for 5 minutes. Form the dough into a ball, place in a plastic bag and put it in a pocket of your clothing for 30 minutes. (Putting it in an apron pocket is not close enough to your body heat.)
  2. After 30 minutes place the dough ball on a well-floured work surface and roll out until the dough is 1-2 mm thin (about ¼ inch thickness).
  3. Fold the dough lengthwise and cut into 3 mm strips.
  4. Place in a pot of boiling water and cook for 12 minutes, separating the noodles with chopsticks as they cook. Remove the noodles with a slotted spoon, place in a sieve and rinse well with cold water.
  5. While the dough is rising, make the broth by adding the 300 ml water, dashi powder, soy sauce, mirin, and salt to a pot. Bring to a gentle boil before pouring onto the noodles in a bowl.
  6. Garnish soup with sliced fish cake, fried tofu, and scallions. Sprinkle with togarashi spice, if desired.
Recipe by She's Cookin' | food and travel at