Kitsune Udon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
You won't believe how easy it is to make udon at home, down to the noodles and dashi broth!
Course: Soup
Cuisine: Japanese
Servings: 2 servings
Author: Priscilla
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
  • 1/2 tablespoon mirin
  • 1/2 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 1/4 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.