Cold Tanuki Udon
User Reviews
4.8
60 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
509 kcal
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Course
Main Course
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Cuisine
Japanese
Cold Tanuki Udon
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A quick and easy summer lunch: Cold Tanuki Udon! This refreshing chilled version features cold, thick noodles topped with cucumber, tomatoes, tenkasu (tempura scraps), wakame seaweed, and boiled egg. Drizzle on ice-cold, savory mentsuyu sauce for a winning recipe!
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Ingredients
- ⅓ cup mentsuyu (concentrated noodle soup base) (dilute 2–3 times based on preference; you can make my Homemade Mentsuyu recipe)
- 2 ervings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)
For the Topping
- 2 tsp dried wakame seaweed
- 1 green onion/scallion
- 1 Japanese or Persian cucumber
- 2 inches daikon radish (the green top part of daikon tastes sweeter and less bitter)
- ½ cup tenkasu/agedama (tempura scraps)
- 1 soft or hard-boiled egg (sliced in half)
- 4 cherry tomatoes
- ¼ tsp toasted white sesame seeds
- wasabi
Instructions
- Gather all the ingredients. If you are going to make the mentsuyu from scratch, you can follow my recipe.
- Put 2 tsp dried wakame seaweed in a small bowl and soak for 15 minutes. After soaking, squeeze the water out and set aside.
- Thinly slice 1 green onion/scallion.
- Peel 1 Japanese or Persian cucumber (leave some skin for a striped pattern) and thinly slice diagonally. Then, cut into julienne strips and set aside.
- Peel the skin from 2 inches daikon radish and grate the daikon. Squeeze the water out and set aside.
- Bring a large pot of water to a boil for 2 servings udon noodles. My favorite udon is the frozen Sanuki udon. Blanch the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions. Remove udon from boiling water and cool in an ice bath. Wait until it cools completely and drain.
- To make the sauce, add ⅓ cup mentsuyu (concentrated noodle soup base). My mentsuyu recipe should be diluted about 2–3 times depending on your preference. If you use store-bought mentsuyu, read the directions to see if you can use it “straight” (no need to dilute) or if it should be diluted 2 or 3 times. Add ice cubes to keep the mentsuyu cool.
- Serve the udon on the plate/bowl. Divide and add the toppings—the wakame, the cucumber strips, ½ cup tenkasu/agedama (tempura scraps), 1 soft or hard-boiled egg cut in half, and 4 cherry tomatoes. Sprinkle with ¼ tsp toasted white sesame seeds and the sliced green onions. Serve at the table with the mentsuyu and wasabi on the side. Pour the mentsuyu (sauce) on top and enjoy!
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
75g
(25%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
93mg
(31%)
Sodium
941mg
(39%)
Potassium
540mg
(15%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
391IU
(8%)
Vitamin C
43mg
(48%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 941mg | 39% |
| Potassium | 540mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 43mg | 48% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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