Go Back
–+ servings

Hiyashi Kitsune Soba (Cold Buckwheat Noodles with Marinated Fried Tofu)

Prep Time5 minutes
Cook Time25 minutes
Marinating Time3 hours
Total Time3 hours 30 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Kitsune

Soba

Toppings

  • 4 slices kamaboko fish cake omit for plant-based
  • 1 Japanese cucumber julienned
  • 4 boiled eggs halved
  • finely chopped green onions
  • Japanese chili powder (shichimi togarashi)

Instructions 

Making Kitsune (Skip if using store-bought)

  • Bring a pot of water to a rolling boil and add ½ tsp salt. Mix to dissolve, then add 4 pieces fried tofu pouch (aburaage).
    Four pieces of twice fried tofu pouches (aburaage) in a pot of boiling water on the stove top
  • Weigh down the aburaage with a drop lid or a weight on top of foil to keep them submerged and let them boil for 3 minutes.
    A pot with aburaage (twice fried tofu pouches) submerged with wooden drop lid on top
  • Drain and wash the aburaage with cold water to cool them. Gently squeeze out the liquid, being careful not to tear them.
    Four pieces of twice fried tofu pouches (aburaage) in a sieve over a mixing bowl filled with cold water
  • Take a saucepan and add 150 ml dashi stock, 2 tbsp mirin, 2 tbsp sugar, and 1 tbsp sake. Heat over medium while mixing until the sugar dissolves, then add 2 tbsp Japanese light soy sauce (usukuchi shoyu).
    Adding light soy sauce to kitsune tofu marinade in a pot on the stove top
  • When the mixture starts to bubble around the edges, reduce the heat to a simmer and place the aburaage in the pot.
    Four pieces of twice fried tofu pouches (aburaage) cooking in kitsune marinade in a pot on the stove top
  • Cover with a drop lid to submerge them in the mixture and simmer for 15 minutes or until the liquid has reduced by two-thirds.
    Four pieces of twice fried tofu pouches (aburaage) in marinade in a pot on the stove topped with drop lid to weigh them down
  • Transfer the contents of the saucepan to a sealable heatproof container and leave to cool to room temperature.
    Four pieces of twice fried tofu pouches (aburaage) cooling in a container with marinade
  • Once cooled, place plastic wrap or kitchen paper directly on the surface of the aburaage and seal the container with a lid. Rest in the fridge for 3-4 hours, or up to 24 hours max.
    Four pieces of marinated twice fried tofu pouches (aburaage) in a container topped with plastic wrap with lid on top

Noodles & Broth

  • Take a saucepan and add 120 ml dashi stock, 6 tbsp Japanese light soy sauce (usukuchi shoyu), 2 tbsp mirin, and 2 tsp sugar. Boil for 1 minute to burn away some of the alcohol in the mirin.
    Boiling udon sauce in a small saucepan
  • Turn off the heat and add 6-8 ice cubes to cool and dilute the concentrated broth.
    udon tsuyu sauce with ice cubes
  • Boil a large pot of water and cook 4 portions dry soba noodles according to the package instructions.
    boiling soba noodles in a pot of water
  • Drain the cooked soba and wash with cold water, then place in a bowl of ice water to chill completely.
    cooling cooked soba noodles with ice
  • Drain and divide the noodles between serving bowls. Pour the sauce around them, then cut the marinated tofu pouches in half diagonally into triangles and place them on top of the noodles. Top with julienned cucumber, kamaboko fish cakes, halved boiled eggs, finely chopped green onions and Japanese chili powder (shichimi togarashi).
    Hiyashi kitsune soba in a white dish topped with marinated tofu pouches, cucumber, chopped green onion, kamaboko fish cakes and boiled eggs
  • Mix well before eating and enjoy!
    Black chopsticks holding up soba noodles from hiyashi kitsune soba

Notes

  • Japanese dark soy sauce (koikuchi shoyu) can be used as a substitute for light soy sauce, but the result will be darker with a deeper soy-flavor.
  • Note: The nutritional information includes the full serving of broth & marinade. Most people in Japan don't actually finish all the soup.