Kitsune Udon, one of classic noodle soup in Japan.
Kitsune literally means "fox" in japanese. One of the reasons for the dish name is aburaage (deep-fried tofu) pouch is like the color of fox. In japanese people often say "cook until fox color" which means cook until golden brown.
They are 3 key ingredients for kitsune udon:
1. Dashi broth, the fundamental broth to use in Japanese cuisines. Usually Japanese people to use Kombu(kelp), shiitake (japanese mushroom) and katsuobushi (bonito flakes) to make dashi broth. You can't replace dashi broth with chicken broth in Japanese cooking.
2. Udon, a type of thick, wheat-flour noodle used frequently in Japanese cuisine.
3. Inari age (seasoned deep-fried tofu pouch) is made of Aburaage (deep-fried tofu pouch). These are commonly used for making the popular Inari sushi.