Hiyashi Tanuki Udon (Cold)
Hiyashi Tanuki Udon is a refreshing chilled noodle dish made with chewy udon topped with crispy tempura flakes and served in a flavourful cold dashi broth. The perfect easy meal on a hot day!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp dashi stock
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp mirin
- ½ tsp light brown sugar
- 2 ice cubes (or 3 tbsp cold water)
- 2 portions cooked udon noodles
- 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
- 1
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.
- 2
Add 2 ice cubes 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. 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.
- 5
Prepare your toppings according to the instructions in the ingredient list. Divide the udon into serving bowls and arrange the toppings on top.
- 6
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.
- 7
Mix thoroughly before eating and enjoy!