Kitsune Udon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Japanese udon noodles in a clear dashi broth with fried tofu pockets and garnishes. Umami-rich and warming with a silky texture. A classic Japanese comfort dish served for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 1/2 cup water
- 1/4 cup kezurikatsuo (shaved bonito, loosely packed )
- 3 piece dried dashi kombu (optional)
- 1/4 cup water
- 15 niboshi
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 4 squares abura-age (thin deep fried tofu)
- 200 g (7 oz) dry udon (or 300g (10½ oz) fresh Udon)
- 4 cup dashi
- 2 teaspoons sugar
- salt (to taste)
- 2 scallions (cut on the bias)
- 4 slices naruto (or kamaboko cut on the bias fishcake)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2575mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 782mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.