Hiyashi Tanuki Udon (Japanese Chilled Tanuki Udon)
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
2 Servings
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Course
Main Course
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Cuisine
Japanese
Hiyashi Tanuki Udon (Japanese Chilled Tanuki Udon)
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A recipe for Hiyashi Tanuki Udon (Japanese Chilled Tanuki Udon)! Chewy udon noodles are served in a cold broth with tempura flakes and vegetables for a refreshing summertime meal.
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Ingredients
- 1 tablespoon (2 grams) dried Wakame
- 2 tablespoons (30 grams) grated Daikon
- 2/3 cup (160 milliliters) cold water
- 1/3 cup (80 milliliters) mentsuyu
- 2 bricks (8.8 ounces, 250 grams each) frozen udon
- 2/3 cup (35 grams) Tenkasu tempura flakes
- 6 cherry tomatoes cut in half
- 2 green onions thinly sliced
- 2 Japanese cucumbers julienned
- 2 soft boiled eggs
- toasted sesame seeds for garnish
Instructions
- Place the wakame in a small bowl. Cover with water and set aside at room temperature for 15 minutes. In a small bowl, soak the wake in water for 15 minutes until softened.
- Squeeze out the excess water and set aside. Squeeze out the excess water from the grated Daikon and set aside.
- In a medium bowl, whisk together the cold water and mentsuyu.
- Bring a large pot of water to a boil. Place a large bowl of ice water nearby.
- Add frozen udon and cook until just tender. Drain and place the udon in the ice bath.
- Once cooled, drain and divide among two large bowls.
- Top the noodles with the wakame, daikon, Tenkasu, tomatoes, green onions, cucumbers, and a soft boiled egg.
- Add the diluted Mentsuyu and serve immediately garnished with sesame seeds.
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