Easy Kansai-Style Kitsune Udon

Easy Kansai-Style Kitsune Udon

This easy-to-make Kansai-style kitsune udon is made with dashi stock powder, kombu dashi, and bonito flakes. It tastes better because it has bonito flakes in it!

Ingredients: 2 servings

Frozen udon noodles
2 servings
3 cups
★ Sake
1 tablespoon
★ Usukuchi soy sauce
1 teaspoon
★ Mirin
1 teaspoon
★ Salt
1 teaspoon
Dashi stock granules
1 teaspoon
Kombu based dashi stock granules
1 teaspoon
Fine bonito flakes
1 teaspoon
Recipe ID: 655788
Japanese leek
5 cm
Grated ginger
to taste
Shichimi spice
to taste


1. Chop the Japanese leek. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ★ ingredients. Bring to a boil.
2. In a separate pot, bring water to a boil and add the frozen udon. Then drain the noodles. Transfer to a bowl and pour in the dashi mixture from Step 1. Serve with the aburaage and leek, topped with the shichimi spice.
3. When you add the bonito flakes, the soup may appear a bit cloudy, but it tastes much better that way. Made by the traditional method with the bonito flakes and the kombu, make it tastes even better.
4. It's also good with soumen or hiyamugi noodles.
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Story Behind this Recipe

My mother taught me this recipe.