Kitsune Udon

Udon in soy-dashi broth with seasoned fried tofu pouches.

⏱ 25 min · 🍽 Serves 2 · SaucesFrozenSeafood

Ingredients

• Udon noodles (key)
  📍 Aisle 1 Left, Dry Noodles & Vermicelli
• Hondashi + water (key)
  📍 Aisle 1 Left, Dry Noodles & Vermicelli
• Inari age / seasoned fried tofu
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Soy + mirin + sugar + salt
  📍 Aisle 2 Right
• Green onion
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Fish cake optional
  📍 Back Coolers (4-door), Door 2, Shelf 3

Steps

1. Season hondashi broth with soy, mirin, sugar, salt.
2. Cook and drain udon. Ladle broth over noodles; top with inari, green onion, fish cake.

💡 Store note: Hondashi for scratch dashi.

Adapted from Just One Cookbook (wording rewritten).