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Hiyashi tanuki udon topped with tenkasu, okra, wakame, grated daikon, kamaboko, cucumber, katsuobushi and kizami nori

Hiyashi Tanuki Udon (Cold)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions 1x


How to make refreshing Hiyashi Tanuki Udon (chilled) with tempura bits and summer vegetables drizzled with a delicious, easy homemade sauce.




Noodles and Toppings

  • 2 portions udon noodles
  • ice cubes
  • 2 tbsp tempura bits (tenkasu)
  • 6 slices of kamaboko
  • 1/2 cucumber julienned
  • 5 okra sliced
  • 2 tbsp daikon radish grated
  • 1 tbsp dried wakame seaweed
  • 2 tbsp katsuobushi
  • 1 tsp sesame oil
  • kizami nori
  • 1 tsp wasabi paste (optional)


  1. Mix the dashi, soy sauce, mirin and light brown sugar in a saucepan and bring to a boil on a medium heat. Allow to boil for 1-2 minutes and then remove from the stove.
  2. Add 2 ice cubes (or 3 tbsp cold water) to the sauce to cool it quickly. Once cool, store in the fridge until serving time.
  3. If using wakame, soak according to the instructions on the packaging. (Usually about 5-10 mins.)
  4. Cook the udon noodles according to the instructions on the packaging.
  5. Once the noodles are cooked, pour them into a colander and wash with cold running water. Leave the noodles in the colander either over the sink or a large mixing bowl and add a few ice cubes. Leave to chill for 5 minutes.
  6. Prepare your toppings according to the instructions in the ingredient list.
  7. Divide the udon into serving bowls and arrange the toppings on top.
  8. Add a small amount of wasabi to the side of the bowl (optional) and drizzle with sesame oil.
  9. Finally, pour the chilled sauce over the top.
  10. Mix thoroughly before eating and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese

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