Go Back
–+ servings
Hiyashi tanuki udon topped with tenkasu, okra, wakame, grated daikon, kamaboko, cucumber, katsuobushi and kizami nori

Hiyashi Tanuki Udon (Cold)

No ratings yet
By Yuto Omura
https://sudachirecipes.com
Hiyashi Tanuki Udon is the chilled version of a popular noodle dish "Tanuki Udon". Made with thick Japanese wheat noodles topped with deep fried tempura flakes and served in a flavourful cold dashi broth, this refreshing dish is perfect for lunch or dinner on a hot day!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 472
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 472

Equipment

Ingredients 
 

Sauce

Noodles and Toppings

  • 2 portions cooked udon noodles
  • ice cubes to chill the udon noodles
  • 2 tbsp tempura flakes (tenkasu) tenkasu
  • 6 slices kamaboko fish cake optional, omit for plant-based
  • 50 g Japanese or Persian cucumber(s) julienned
  • 40 g okra sliced
  • 2 tbsp daikon radish grated
  • 1 tbsp dried wakame seaweed
  • 2 tbsp bonito flakes (katsuobushi) optional, omit for plant-based
  • 1 tsp sesame oil
  • 1 tbsp shredded sushi nori seaweed "kizami nori" kizami nori
  • 1 tsp wasabi paste optional

Instructions 

  • Mix 2 tbsp dashi stock, 1 ½ tbsp soy sauce, ½ tbsp mirin and ½ tsp 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.
    making hiyashi tanuki udon in a saucepan
  • Add 2 medium ice cubes to the sauce to cool it quickly. Once cool, store in the fridge until serving time.
    adding ice to concentrated hiyashi tanuki udon sauce
  • If using wakame, soak according to the instructions on the packaging. (Usually about 5-10 mins.)
    soaking dried wakame in water
  • Cook the udon noodles according to the instructions on the packaging. Once cooked, pour them into a colander and wash with cold running water. Place a bowl underneath and add a few ice cubes to the noodles. Leave to chill for 5 minutes.
    partially cooked udon noodles in a strainer over a bowl
  • Prepare your toppings according to the instructions in the ingredient list. Divide the udon into serving bowls and arrange the toppings on top.
    Hiyashi tanuki udon toppings arranged
  • Add a small amount of wasabi to the side of the bowl (optional) and drizzle with sesame oil. Finally, pour the chilled sauce over the top.
    pouring sauce over hiyashi tanuki udon
  • Mix thoroughly before eating and enjoy!
    Hiyashi tanuki udon topped with tenkasu, okra, wakame, grated daikon, kamaboko, cucumber, katsuobushi and kizami nori top down view close up

Nutrition

Calories: 472kcal | Carbohydrates: 92.5g | Protein: 16.1g | Fat: 5.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.4g | Cholesterol: 8.5mg | Sodium: 2554.5mg | Fiber: 8g