Cold Kitsune Udon Noodles Recipe


Kitsune udon or soba is a name for noodles topped with stewed aburaage. The noodles can be served hot in winter or chilled in summer.

It is a strange name for noodles, as a kitsune is a fox for Japanese, even though no fox meat is involved. For some reason, the Japanese used to believe that foxes with magical power love aburaage. We also call stewed aburaage stuffed with seasoned rice “oinari-san,” which is another the name for enshrined spirit of foxes with magical power.

I made this using udon noodles, but you can also use soba noodles instead.

 Ingredients (for 2 servings)


Make cold noodle broth. You can either dilute noodle soup base (follow the instruction of how many water should be added), or dissolve powdered noodle soup base, which comes with the noodles, in water. Add some ice cubes to make sure the broth is really cold.

Boil plenty of water in a pot, and boil noodles. You need to boil noodles regardless you use dried noodles or already boiled and vacuum packed noodles. After the noodles are boiled, rinse them under cold running water and drain well.
Top the noodles with the stewed aburaage and pour cold noodle broth with ice cubes. You can also add wakame (sea weed) as additional topping. Garnish with chopped scallions if you like.

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