Hiyashi Tanuki Udon (Cold)
Ingredients
Sauce
- 2 tbsp dashi stock (liquid, not powder) use shiitake and kombu dashi for plant-based diets
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp mirin
- ½ tsp light brown sugar
- 2 ice cubes or 3 tbsp cold water
Noodles and Toppings
- 2 portions cooked udon noodles
- ice cubes to chill the udon noodles
- 2 tbsp tempura flakes (tenkasu)
- 6 slices kamaboko fish cake optional, omit for plant-based
- 50 g Japanese cucumber 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 toasted sesame oil
- 1 tbsp kizami nori (shredded nori)
- 1 tsp wasabi paste optional
Instructions
- Mix 2 tbsp dashi stock, 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 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.
- Add 2 ice cubes to the sauce to cool it quickly. Once cool, store in the fridge until serving time.
- If using wakame, soak according to the instructions on the packaging. (Usually about 5-10 mins.)
- 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.
- Prepare your toppings according to the instructions in the ingredient list. Divide the udon into serving bowls and arrange the toppings on top.
- 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.
- Mix thoroughly before eating and enjoy!
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