Thick soft udon noodles in pale kombu-bonito dashi topped with sweetened aburaage tofu skin that dissolves slowly into the broth. Osaka's defining noodle dish.

Where to eat Kitsune Udon in Osaka

1 editor pick for Kitsune Udon in Osaka, ranked by editorial score. All Osaka signature dishes · Kitsune Udon across every city.

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Make it at home

Serves 235 minEasy

Ingredients

  • 2 portions fresh or frozen udon noodles
  • 1.2L ichiban dashi (kombu and katsuobushi)
  • 2 tbsp light soy sauce (usukuchi)
  • 1 tbsp mirin
  • 2 sheets aburaage (fried tofu skin)
  • 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar (for simmering aburaage)
  • Spring onion to garnish

Method

  1. Make ichiban dashi: steep kombu in cold water 30 min, heat to 60C, remove kombu, bring to 80C, add katsuobushi, steep 3 min, strain.
  2. Simmer aburaage in soy, mirin, and sugar for 5 minutes until sweet and glossy; set aside.
  3. Season dashi with usukuchi soy and mirin; taste for a clean, pale, and lightly salted broth.
  4. Cook udon noodles per packet; drain and divide between two bowls.
  5. Pour hot dashi over noodles, place one aburaage sheet on top, and garnish with spring onion.

Editor tip. The Osaka dashi ratio is 1:8 kombu to water for the first steep; the kombu must be removed before boiling or the broth becomes bitter.