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Hiyashi Tanuki Udon (Chilled Udon) / 冷やしたぬきうどん

Next in my Japanese Summer Noodle series is Hiyashi Tanuki Udon. This refreshing chilled dish is full of chewy udon noodles paired with the crunch of tenkasu, or tempura bits.
Prep Time10 minutes
Cook Time3 minutes
Servings: 2

Ingredients

  • 2 servings udon noodles fresh, frozen, or dry
  • water for boiling

Tsuyu Ingredients

  • 2.5 cups dashi
  • 1 tbsp mirin
  • 2.5 tbsp soy sauce

Toppings

  • 1 onsen egg or soft-boiled egg
  • cucumber julienned
  • tomato cut into slices
  • wakame

Instructions

Tsuyu (broth)

  • In a small pot on medium high heat, combine all of the broth ingredients and bring to a boil.
  • Boil for several minutes and remove from heat. Put into a container and leave it to come to room temperature and then put it in the fridge to chill.

Udon

  • In a pot of boiling water, add udon noodles and cook according to package instructions.
  • Once cooked, run the udon noodles under cold water to chill. Alternatively, you can also put the noodles into an ice bath to chill.
  • Put the udon into a bowl.
  • Add the toppings on top of the noodles.
  • Pour the chilled tsuyu over everything, serve, and enjoy!

Notes

Recipe by Sylvia Wakana (http://sylviawakana.com).