Hiyashi Tanuki Udon: Cold Udon Noodles with Tempura Bits Recipe

Updated at: 15/01/2025

Hiyashi Tanuki Udon, a refreshing Japanese noodle dish, is the perfect antidote to a hot summer's day. This delightful combination of chilled udon noodles, savory dashi broth, and crispy tempura bits offers a harmonious balance of textures and flavors. The chewy udon noodles provide a satisfying base, while the light and flavorful broth complements the satisfying crunch of the tempura. This dish is remarkably easy to customize; feel free to add your favorite toppings like sliced scallions, shredded ginger, or a sprinkle of shichimi togarashi for an extra kick.

Hiyashi Tanuki Udon is surprisingly quick to assemble, making it an ideal weeknight meal or a satisfying lunch. Whether you're a seasoned cook or a kitchen novice, this recipe is accessible and delivers incredible results. Ready to experience the cool, comforting delight of Hiyashi Tanuki Udon? Let's dive into the step-by-step instructions below!

Tools Needed

Ingredients

  • Frozen Udon Noodles
  • Cucumber
  • Tempura Bits: 4 min to you go (approx 4 handfuls)
  • Dried Wakame Seaweed
  • Onsen Tamago (soft-boiled egg)
  • Homemade MenTsuyu (Japanese Noodle Broth): 200ml
  • Water: 100ml
  • Ice Water: Plenty

Step-by-Step Instructions

Step 1. Prepare Ingredients and Broth

  • Rehydrate the dried wakame seaweed in a bowl of cold water for 5 minutes. Then, slice the cucumber into very thin diagonal slices, and then into very thin strips.
  • Drain and squeeze the wakame to remove excess water.
  • thin strips of cucumber, tempura bits, and onsen tamago.
  • Dilute the mentsuyu with water (200ml mentsuyu + 100ml water).
Rehydrate the dried wakame seaweed in a bowl of cold water for 5 minutes. Then, slice the cucumber into very thin diagonal slices, and then into very thin strips.Drain and squeeze the wakame to remove excess water.Prepare your toppings: thin strips of cucumber, tempura bits, and onsen tamago.Dilute the mentsuyu with water (200ml mentsuyu + 100ml water).
Prepare Ingredients and Broth

Step 2. Cook and Chill the Udon

  • Cook the frozen udon noodles in boiling water according to package instructions. Do not force them; let them cook naturally.
  • Prepare a strainer and plenty of ice water. Drain the noodles and rinse under cold running water to remove stickiness.
  • Immediately plunge the noodles into ice water to cool.
Cook the frozen udon noodles in boiling water according to package instructions. Do not force them; let them cook naturally.Prepare a strainer and plenty of ice water. Drain the noodles and rinse under cold running water to remove stickiness.Immediately plunge the noodles into ice water to cool.
Cook and Chill the Udon

Step 3. Assemble the Hiyashi Tanuki Udon

  • Arrange the udon noodles in a bowl. Add the mentsuyu broth.
Arrange the udon noodles in a bowl. Add the mentsuyu broth.
Assemble the Hiyashi Tanuki Udon

Step 4. Garnish and Serve

  • Top with the prepared cucumber, wakame, tempura bits, and onsen tamago.
Top with the prepared cucumber, wakame, tempura bits, and onsen tamago.
Garnish and Serve

Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner

Tips

  • Use plenty of ice water to quickly cool the noodles and prevent them from becoming sticky.

Nutrition

  • N/A

FAQs

1. Can I make this dish ahead of time?

Yes! Prepare the noodles and broth separately. Combine just before serving to prevent the noodles from becoming soggy.

2. What kind of tempura bits should I use?

Pre-made tempura bits (tenkasu) are easiest. You can also make your own, but it requires extra time and effort.

3. Can I substitute the dashi broth?

You can use a low-sodium soy sauce based broth or even a chicken broth for a different flavor profile, but dashi provides the most authentic taste.


Enjoy your refreshing bowl of Hiyashi Tanuki Udon! This simple yet satisfying dish is perfect for a quick and delicious meal anytime, especially during warmer months. We hope you've enjoyed this recipe and will make it again soon.