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Hiyashi Tanuki Udon (Japanese Chilled Tanuki Udon)

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 2 Servings
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. Squeeze out the excess water and set aside. Squeeze out the excess water from the grated Daikon and set aside.
  3. In a medium bowl, whisk together the cold water and mentsuyu.
  4. Bring a large pot of water to a boil. Place a large bowl of ice water nearby.
  5. Add frozen udon and cook until just tender. Drain and place the udon in the ice bath.
  6. Once cooled, drain and divide among two large bowls.
  7. Top the noodles with the wakame, daikon, Tenkasu, tomatoes, green onions, cucumbers, and a soft boiled egg.
  8. Add the diluted Mentsuyu and serve immediately garnished with sesame seeds.