In this video, I'll show you how to make authentic Kitsune Udon from scratch! Learn the traditional Japanese technique for sweet-simmered aburaage (fried tofu) that creates this beloved comfort soup. I'll guide you through making perfect dashi broth and achieving restaurant-quality results at home.<br /><br />🖨 PRINT FULL RECIPE: https://sudachirecipes.com/kitsune-udon-recipe/<br />📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />✨My First Printed Cookbook: https://amzn.to/4j512pZ<br /><br />📌 RECIPE DETAILS:<br />👥 Servings: 4<br />🥕 Ingredients:<br />Kitsune<br />- 4 pieces fried tofu pouch (aburaage)<br />- water for blanching, enough to fully submerge aburaage<br />- ½ tsp salt<br />- 150 ml dashi stock<br />- 2 tbsp mirin hon-mirin best<br />- 2 tbsp sugar<br />- 1 tbsp sake<br />- 2 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce (Recommended brands: https://sudachirecipes.com/shoyu/)<br /><br />Udon soup<br />- 1000 ml dashi stock make it plant-based by using a shiitake and kombu awase dashi (Recipe: https://sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan/)<br />- 4 tbsp Japanese light soy sauce (usukuchi shoyu) or regular soy sauce<br />- 2 tbsp mirin<br />- ½ tsp salt<br /><br />Other elements<br />- 4 po
