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Cold Tanuki Udon 冷やしたぬきうどん

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  • A quick summer lunch: Cold Tanuki Udon – refreshing cold udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg.

    Cold Tanuki Udon Noodles and topped with cucumber, tomatoes, tenkasu, wakame and egg on a white bowl.
    When the weather gets too hot, 1) your appetite goes down, 2) you don’t want to cook, 3) all you want to eat is something cold and cool down, like Green Tea Shaved Ice. Sure, I have skipped a meal and enjoy cold treats for lunch when I wasn’t a mom. But with my children around, I have to think of QUICK and EASY (and cold!) dishes for our lunch, and of course it should be delicious as well. Cold Tanuki Udon (冷やしたぬきうどん) is a perfect lunch on those hot days.

    Watch How to Make Cold Tanuki Udon 冷やしたぬきうどんの作り方

    Cool off with this refreshing and delicious cold udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg.

    Tanuki Udon is a udon noodle soup usually served in a hot dashi broth and topped with tempura bits called tenkasu. However, during the summer months this dish is often prepared cold. It’s very refreshing and super easy to prepare.

    Cold Tanuki Udon Noodles in a white bowl.

    For those unfamiliar with Tenkasu 天かす (or sometimes called Agedama 揚げ玉), it is simply little bits of crunchy fried tempura batter and sprinkled like mini-croutons. It can be added on top of noodle soup, or mixed in dishes like Okonomiyaki, Hiroshimayaki, and Takoyaki. Tenkasu adds both flavor and texture to the food. Pre-made tenkasu can be found in a package like this and purchased at Japanese supermarkets.

    If you don’t think you could get tempura bits in nearby grocery stores, don’t worry. You could use the leftover tempura crumbs from when you make tempura, or simply skip it and enjoy tanuki udon with your favorite ingredients (but can’t call it Tanuki, as it refers to tenkasu).

    Cold tanuki udon is meant to be simple, easy, and quick, and also cool you down from the hot weather.

    Cold Tanuki Udon Noodles in a white bowl.

    Theories of Tanuki

    Now if you are wondering about the name of this dish… Tanuki. Do you know what the word means in Japanese? Tanuki (たぬき, 狸) means a raccoon dog. No, I’m serious! What’s that to do with this dish and why was it named after a raccoon dog?

    There are a couple of theories why this udon noodle dish is called tanuki, but it seems like no one really knows for sure. One strong theory is that the name tanuki comes from “tane nuki” (meaning “without fillings” just tenkasu).

    Also, the each region in Japan has their own style of “Tanuki Udon” and they are a bit different from region to region. Let’s look at these three big cities: Tokyo, Kyoto and Osaka. In Tokyo, “tanuki” refers to tenkasu, like I mentioned above. In Kyoto, however, “tanuki” refers to Kitsune Udon or Kitsune Soba with ankake (a dish where a thick gravy sauce is poured over ingredients). In Osaka, “tanuki” means Kitsune Soba (soba only), and udon with tenkasu is simply called Tenkasu Udon not Tanuki Udon. Next time you’re in Japan and sees Tanuki Udon on the menu, make sure to remember where you are or you could be in for a surprise.

    Cold Tanuki Udon Noodles in a white bowl.

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    5 from 6 votes
    Cold Tanuki Udon Noodles | Easy Japanese Recipes at
    Cold Tanuki Udon
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
    A quick summer lunch: Cold Tanuki Udon - refreshing cold udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg.
    Course: Main Course
    Cuisine: Japanese
    Keyword: cold noodle, udon noodle
    Servings: 2
    Author: Nami
    1. Gather all the ingredients. 

      If you are going to/need to make Mentsuyu from scratch, follow the recipe here.

      Cold Tanuki Udon Ingredients
    2. Put wakake seaweed in a small bowl and soak for 15 minutes. After soaking, queeze the water out and set aside.
      Cold Tanuki Udon 1
    3. Thinly slice the scallion.
      Cold Tanuki Udon 2
    4. Peel the cucumber (leave some skin) and thinly slice diagonally. Then cut into julienne strips. Set aside.
      Cold Tanuki Udon 3
    5. Peel the daikon skin and grate. Squeeze the water out and set aside.
      Cold Tanuki Udon 4
    6. Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook 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.

      Cold Tanuki Udon 5
    7. To make the sauce, add 1/3 cup of Mentsuyu. 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 times or 3 times. Add ice cubes to keep tsuyu cool.
      Cold Tanuki Udon 6
    8. Serve udon on the plate/bowl and add toppings on top. Pour the Mentsuyu (sauce) over and enjoy!
      Cold Tanuki Udon 7
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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