Kitsune Udon

  • 1 serving
  • 20 mins
Kitsune Udon topped with kamaboko (fish cake), scallions, and oage simmered aburaage (deep-fried tofu pouches)

Kitsune Udon is the King of Udon! All it consists of is a piping hot bowl of udon in dashi broth topped with aburaage, a marinated deep-fried tofu pouch. The semi-sweet aburaage is a must have with udon – if you’ve never had it, you’re missing out! For this recipe we used our Jumbo Udon with Soup.  

In this recipe

Jumbo Udon with soup

Jumbo Udon with Soup

1 serving

Cook Time
20 mins





  • 1 serving Jumbo Udon with Soup 


  • 1 packet Jumbo Udon Soup Seasoning 
  • 1 ¼ cups Hot Water


  • Oage 
  • 2 pieces Kamaboko (Fish Cake) 
  • Scallions trimmed 
  • Ichimi Togarashi (Red Chili Pepper Spice) 


  • Place aburaage over a colander and pour boiled water over it to remove excess oil. 
  • Prepare your oage, which is the “Kitsune” part of the Kitsune Udon.  
  • Prepare 2 pieces of kamaboko and trim the scallion.  
  • Make the udon; follow instructions on the package.  
  • Add udon and soup in a bowl and top it with kitsune and kamaboko, and garnish with scallions.  
  • To add a little kick of spice, sprinkle some ichimi togarashi!  

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