Hiyashi Tanuki Udon

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Hiyashi Tanuki Udon is the chilled version of a popular noodle dish known as "Tanuki Udon". Made with thick Japanese wheat noodles topped with deep fried tempura flakes and served in a flavourful cold dashi broth, this customizable dish is perfect for lunch or dinner!

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Hiyashi Tanuki Udon

Yield

2 servings

Type

Noodles

Time

20 minutes

Level

Easy

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what you'll need:

» udon noodles » ice cubes » tenkasu (tempura bits) » dried wakame (seaweed) » kamaboko (fish cake) sliced » cucumber julienned » okra sliced » daikon grated » katsuobushi (bonito flakes) » kizami nori » sesame oil

for the sauce:

» dashi » soy sauce » mirin » light brown sugar » ice cubes / cold water

Make sauce

Mix the dashi, soy sauce, mirin and light brown sugar in a saucepan and bring to a boil on a medium heat. Boil for 1-2 minutes and turn off the heat.

1

Cool sauce

Add ice cubes (or cold water) to cool and slightly dilute the sauce. Once cool, chill in the fridge until time to serve.

2

Soak wakame

Rehydrate the wakame in water for the time stated on the packaging. (Usually 5-10 minutes.)

3

Cook udon

Cook udon according to instructions on the packaging. Once cooked, drain and wash with cold running water. Place in a mesh strainer with ice cubes for 5 minutes.

4

Divide

Divide the chilled udon noodles into serving bowls.

5

Arrange

Arrange your choice of toppings on the udon noodles and drizzle with sesame oil.

6

Serve

Pour the sauce over the top and mix well before eating. (Optional: enjoy with a small blob of wasabi.) Enjoy!

7

See the full post for more information plus substitutes and additional ingredient ideas!