Cold Tanuki Udon Recipe

I absolutely love this recipe because it’s a perfect fusion of simplicity and bold flavors, with the umami-rich dashi broth and fresh green onions taking me back to my favorite Japanese comfort foods. Plus, the crispy tenkasu adds an irresistible crunch, making each bite a delightful mix of textures and tastes that’s both satisfying and exciting!

Chilled Tanuki Udon is a delightful, refreshing dish that I love to prepare on hot days. The textured, chewy 200 g of dried udon noodles pair wonderfully with the umami-rich broth made from 4 cups of dashi stock, 3 tablespoons soy sauce, 1 tablespoon each mirin and sake, and 1 teaspoon sugar.

Toppings like 1/2 cup tenkasu and finely chopped green onions add a satisfying crunch and coolness that is perfect for a hot summer day. If you feel like it, you can also sprinkle on some shichimi togarashi for an extra kick and garnish with shredded nori.

Ingredients

Udon Noodles:
Carbohydrates serve as the source of power; the energy comes from the starch.

They are the insistent half-chew, half-gulp, an invitation to the snacker to indulge even more.

Dashi Stock:
Base rich in umami; makes savory flavors more savory.

Soy Sauce:
Contributes savoriness and richness to stock.

Mirin:
Wine sourced from sweet rice; it is used to balance flavors with its sweetness.

Sake:
Adds subtle complexity: Fermented rice wine.

Tenkasu:
Crispy tempura bits; contribute crunch and richness.

Green Onions:
The flavor profile is fresh and aromatic with a mild onion undertone.

Ingredient Quantities

• 200g dried udon noodles
• 4 cups dashi stock
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1/2 cup tenkasu (tempura bits)
• 2 green onions, finely chopped
• Shichimi togarashi (optional, for serving)
• Nori (seaweed), finely shredded (optional, for garnish)

Instructions

1. Prepare the udon noodles in accordance with the directions accompanying the package. After they are finished cooking, pour them into a colander to drain. Then, rinse the noodles under cold water until they are cooled. Afterward, set the noodles aside.

2. To make the sauce, combine the dashi stock, soy sauce, mirin, sake, and sugar in a saucepan. Heat over medium until the mixture comes to a simmer. Stir until the sugar has completely dissolved.

3. When the sauce is complete and ready for use, take it off the heat. Allow it to cool down to room temperature. If you’re in a hurry to use the sauce, refrigerate it.

4. Place the cooled udon noodles into individual serving bowls.

5. Evenly distribute the cooled sauce over the udon noodles in each bowl. Make sure the noodles are thoroughly coated in the sauce.

6. Noodles should be topped with a generous sprinkle of tenkasu (tempura bits) for texture and flavor.

7. Sprinkle the noodles with the finely chopped green onions, distributing them evenly across the bowls.

8. To add extra heat and flavor, if using, sprinkle a small amount of shichimi togarashi over the noodles.

9. If desired, finely shredded nori (seaweed) may be used to garnish the dish to provide an umami flavor and make it visually appealing.

10. Serve the refreshing cold tanuki udon immediately, ensuring that well-mixed in each bowl is the ingredient gustatory ensemble of the udon noodle, dashi, wasabi, daikon radish, and green onion, so that the deliciousness of the dish can be fully appreciated.

Equipment Needed

1. Saucepan
2. Colander
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Mixing bowl (optional, for sauce cooling)
9. Serving bowls

FAQ

• Can I use fresh udon noodles instead of dried?Using fresh udon noodles is perfectly acceptable. Follow the cooking instructions on your noodle package, as they typically require a shorter cooking time than dried noodles.
• What can I substitute for dashi stock if I can’t find it?In the absence of dashi stock, you can achieve a similar umami flavor by using a combination of chicken stock and a small amount of soy sauce, though it won’t be quite as good.
• Is there an alternative to sake in this recipe?Should you not have sake, you might use dry white wine or leave it out altogether; the flavor won’t be as authentic, though.
• Are there gluten-free options for this recipe?Make the recipe gluten-free by using gluten-free soy sauce; ensure that the dashi and tenkasu you choose are gluten-free. Replace the udon with gluten-free noodles—like rice noodles or 100% buckwheat soba noodles.
• How should I store leftovers?Put all remaining noodles and soup base in separate airtight containers, and store them in the refrigerator for up to 2 days. When you’re ready to enjoy the dish again, reheat the components remining to you, and combine them.
• Can this dish be served warm?It is indeed possible to serve Tanuki Udon cold. To do so, prepare your dashi broth and chill it. Place the cooked noodles in a bowl, ladle the cold dashi over the noodles, and serve.
• What is shichimi togarashi?Shichimi togarashi is a Japanese spice mix generally composed of seven ingredients, one of which is chili pepper. It is a common condiment in Japan that adds a spicy kick to many dishes.

Substitutions and Variations

For dashi stock: use chicken broth or vegetable broth for a different flavor profile.
To mimic the sweetness and acidity of mirin, use rice vinegar combined with a pinch of sugar.
Substitute for sake: Use dry white wine or water with a little rice vinegar as a non-alcoholic option.
You can use crushed rice crackers for a similarly crunchy texture as tenkasu.
Chives or scallions can be suitable substitutes for flavor in place of green onions.

Pro Tips

1. Make Your Own Dashi For the richest flavor, consider making your own dashi stock using kombu (dried kelp) and bonito flakes. It’s a simple process and greatly enhances the umami depth of the dish.

2. Chill Everything Ensure both the noodles and the sauce are thoroughly chilled before serving. You can make the sauce ahead of time and keep it in the refrigerator, which helps achieve a refreshing, cool dish that’s perfect for warm weather.

3. Customize the Toppings Feel free to experiment with additional toppings like sliced shiitake mushrooms or a soft-boiled egg to add variety and richness to your dish.

4. Balance the Sweetness If you find the sauce too sweet or not sweet enough, adjust the sugar or mirin to your taste. Start with less sugar and add gradually to find your preferred balance.

5. Optimize Noodle Texture When rinsing the noodles under cold water, gently rub them to remove excess starch, which helps prevent clumping and enhances their chewy texture.