Hiyashi Tanuki Udon (Cold Udon with Tenkasu)
Ingredients
Sauce
- 2 tbsp dashi stock or equal amount of water with a pinch of dashi gradules, 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 about 200 g each
- ice cubes to chill the udon
- 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
- bonito flakes (katsuobushi) optional garnish, omit for plant-based
- toasted sesame oil optional garnish
- kizami nori (shredded nori) optional garnish
- wasabi paste optional garnish
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. 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!
Notes
Keep the sauce at a gentle simmer: A rolling boil drives off the aroma of the soy sauce.
The ice doubles as the water: The simmered sauce starts out strong, and the melted ice brings it to its final strength. Big cubes leave it a little lighter, small cubes a little stronger.
Rub off the starchy film: Noodles still coated in surface starch shed the sauce instead of holding on to it.
Stop chilling in time: When the center springs back as you bite and the surface is slick and smooth, the noodles are firm enough. Leave them on ice much longer and the outside stiffens while the spring disappears.
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