Japan Eats

Kizami Udon

This dish is a particularly healthy combination of deep-fried tofu, udon noodles and green onion.

There are two kinds of udon dishes that use deep-fried tofu as a garnish. One is kitsune udon – in which the deep-fried tofu is soaked in a soup of sweet sauce before being used to garnish udon in dashi soup.

The other is kizami udon, where the deep-fried tofu is toasted rather than soaked in a sauce. The result is a light, fresh and textured dish – the crispyness of tofu balancing the soft udon.

Kizami Udon

Kizami Udon

Ingredients (serves 2)

  • 2 portions fresh udon noodles
  • 1 piece of deep-fried tofu
  • 1/3 of a naganegi (green onion)
  • 4 to 5 stalks of asatsuki chives

Udon soup

  • 4 cups of water
  • 10cm of kombu (kelp)
  • 30g dried bonito flakes
  • 3 tablespoons sake
  • 1 and 1/2 tablespoons of light soy sauce
  • 1 teaspoon of salt
  • 2 tablespoons of mirin


First, we’re going to cook the udon soup.

Pour the water into a pot and add the kombu (kelp). Bring the water to the boil over a medium heat. The kombu must be removed from the pot immediately before coming to the boil.

When it comes to the boil, add the dried bonito flakes. Boil these briefly and then turn off the heat.

When all the flakes have set on the bottom of the pot, strain the mixture through a cloth. Pour this strained stock (dashi) into a pot, then bring it to the boil. Add the sake, soy sauce, salt and mirin and boil it briefly.

Cut the green onion (naganegi) into very thin diagonal slices and place them into a bowl of cold water for one minute . When they have finished soaking, drain them and put them aside.

Next, finely chop the chives and put them into a small bowl. The chives, together with the onion, will be used later to garnish the dish.

Put the dried-tofu into an oven toaster and toast it for 3 minutes until the surface is browned. Slice the crispy dried-tofu into rectangles.

Next, boil the water in a pot and warm the udon based on the recipe printed on the package and then drain the noodles.

Place the udon in the serving bowls and pour the soup over the noodles. Now lay the sliced tofu on top of the noodles and garnish with the green onion and chives.

Finally, sprinkle shichimi togarashi (a mixture of red pepper and other spices) over the dish before eating.

About Mieko


2 Responses to “Kizami Udon”
  1. BananaViews says:

    You make this sound so simple. Thanks! I’ll definitely try this version of udon.

  2. Tad DeOrio says:

    These all look wonderful but it is painful here in the heartland where there isn’t a chance that I can find these on any local menus.
    The chances of finding the ingredients are less.

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