Paik Jong-won's Giant Kitsune Udon

Name: Paik Jong-won's Giant Kitsune Udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: Udon noodles 2 packs (400g); Giant square fried tofu 4 pieces

A comforting Japanese-style Kitsune Udon featuring giant sweet-and-savory simmered tofu pouches over rich, warm dashi soup.

When visiting famous udon shops in Japan, one iconic dish you'll frequently encounter is Kitsune Udon, characterized by a massive simmered fried tofu pouch that almost covers the entire bowl. The harmony between the sweet-savory juice bursting from the tofu and the warm, comforting dashi broth creates an addictive taste profile. Chef Paik Jong-won's Giant Kitsune Udon recipe allows home cooks to recreate this authentic Japanese noodle shop style with complete ease. The secret to mastering Kitsune Udon lies in properly removing excess oil from the fried tofu and simmering it in a balanced soy-sugar glaze. By blanching the tofu beforehand, you get rid of heavy surface grease, enabling the tofu to absorb the savory seasoning evenly while keeping the soup light and clean. Combined with a simple quick broth made from Japanese tsuyu and soup soy sauce, you can assemble a professional-quality bowl in just over 30 minutes.

⏱️ 35m total (Prep 15m / Cook 20m) 📊 Difficulty: Easy 🌶️ Spice: Mild 👥 Yield: 2 servings

Warm Kitsune Udon topped with giant simmered fried tofu

Servings Ingredient Calculator

Default: 2 servings (Adjusts quantities automatically)

2 Servings

🥬 Main Ingredients

Udon noodles2 packs (400g)
Giant square fried tofu4 pieces

🥣 Sauce & Seasoning

Water for simmering tofu1 cup (200ml)
Soy sauce3 tbsp (45ml)
Sugar2.5 tbsp (30g)
Mirin2 tbsp (30ml)
Water for soup broth5 cups (1000ml)
Tsuyu sauce concentrate1/2 cup (100ml)
Soup soy sauce1 tbsp (15ml)

🌿 Toppings & Garnish

Sliced green onion1/2 stalk
Crown daisyA small bunch
Sliced fish cakeA few slices
Shichimi togarashi (or chili powder)To taste

🔄 Ingredient Substitutes & Tips

Original Ingredient	Recommended Substitute	Characteristics & Tips
Giant square fried tofu	Standard fried tofu pockets (or pre-seasoned Inari tofu)	Substitute 1:1; if using pre-seasoned Inari tofu, reduce added sugar in the recipe.
Tsuyu sauce concentrate	3 tbsp soy sauce + 1 tbsp oyster sauce + 1 tbsp sugar	Replaces 1/2 cup tsuyu; provides a similar savory umami and sweet base.
Mirin	Cooking rice wine (or Soju) + a pinch of sugar	Substitute 1:1 to neutralize odors while retaining mild sweetness.
Crown daisy	Bok choy or Spinach	Substitute 1:1; lacks the distinct aromatic herb flavor but provides good texture and color.
Shichimi togarashi	Chili powder + a pinch of black pepper	Use a pinch to replace the complex spicy kick.

📊 Estimated Nutrition (Per Serving)

Calories

520 kcal

Sodium

1480 mg

Fat

14 g

Protein

18 g

👨‍🍳 Cooking Steps

Blanch the giant fried tofu in boiling water for 1-2 minutes to remove excess oil. Rinse under cold water and squeeze out moisture gently.

💡 Tip: Removing surface oil helps the tofu absorb the sweet-savory glaze effectively and keeps the soup clean.

In a small pot, combine tofu sauce ingredients (200ml water, 3 tbsp soy sauce, 2.5 tbsp sugar, 2 tbsp mirin) and blanched tofu. Simmer on medium-low heat until reduced.

💡 Tip: Flip the tofu occasionally so it absorbs the glaze evenly on both sides.

In another pot, bring 1000ml water, 100ml tsuyu sauce, and 1 tbsp soup soy sauce to a boil to make the udon soup base.

💡 Tip: Adjust water or tsuyu amount according to your saltiness preference.

Boil udon noodles in boiling water for 2 minutes, rinse in cold water for chewiness, then quickly re-warm them in the simmering broth.

💡 Tip: Rinsing with cold water tightens the noodle structure, creating a springy texture.

Place noodles in a bowl, pour hot soup broth over them, and top with the simmered giant tofu, sliced green onions, fish cake, crown daisy, and shichimi.

💡 Tip: Adding a spoonful of the sweet tofu simmer sauce to the broth enhances overall richness.

🌟 Pro Chef Tips

• Blanching the tofu to remove excess oil is key for a clean, non-greasy soup.
• Increase sugar slightly when simmering tofu for a sweeter Japanese style Kitsune flavor.
• Adding 1-2 tablespoons of the tofu simmer glaze into the broth boosts umami dramatically.

⚠️ Avoid Common Pitfalls

❌ Failing to blanch the tofu can make the broth overly greasy.
❌ Simmering tofu on high heat will burn the sugars in the glaze; keep heat on medium-low.
❌ Overboiling udon noodles makes them mushy; rinse quickly in cold water to keep elasticity.

🧂 Spice & Seasoning Adjustments

• Concentration varies by tsuyu brand, so taste the broth while boiling and adjust water accordingly.
• For extra spice, add thinly sliced fresh chilies alongside green onions.

🧊 Storage & Reheating

• Simmered tofu pouches can be stored in an airtight container in the fridge for 3-4 days.
• Serve noodles and broth fresh immediately after cooking.

❓ Frequently Asked Questions

Q. Can I use store-bought pre-seasoned inari tofu pouches?

A. Yes! Pre-seasoned inari pouches can be placed directly on top of the udon without additional simmering.

Q. Where can I find giant fried tofu?

A. Giant square fried tofu pouches are available in Japanese grocery stores or online retailers.

Q. How can I make the broth if I don't have tsuyu?

A. Boil 1000ml water with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and an anchovy/kelp broth bag to substitute tsuyu.

Q. Can I make the simmered tofu in advance?

A. Yes, batch-simmering tofu and storing it in the fridge allows you to make quick udon whenever desired.

Q. Is frozen udon or dried udon better for this recipe?

A. Frozen Sanuki-style udon noodles are highly recommended for the best springy and chewy texture.

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