Cold Tanuki Udon Noodles | Easy Japanese Recipes at JustOneCookbook.com

Cold Tanuki Udon

Course: Main Course
Cuisine: Japanese
Keyword: cold noodle, udon noodle
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Nami
A quick summer lunch: Cold Tanuki Udon - refreshing cold udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg.
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Ingredients

Topping:

Instructions

  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. Heat water in a pot and when it boils, add frozen udon and cook until it boils again. Remove udon from boiling water and cool in 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

Mentsuyu (noodle soup base): Homemade recipe, click here.

 

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.