Cold Tanuki Udon (Video) 冷やしたぬきうどん

A quick and easy summer lunch: Cold Tanuki Udon! This refreshing chilled version features cold, thick noodles topped with cucumber, tomatoes, tenkasu (tempura scraps), wakame seaweed, and boiled egg. Drizzle on ice-cold, savory mentsuyu sauce for a winning recipe!

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 like Green Tea Shaved Ice to cool down. Sure, before I was a mom, I skipped a meal and enjoyed cold treats for lunch! But now that I have children, I have to think of QUICK and EASY (and cold!) dishes for our lunch.

Of course, they 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. I’ll show you how to make this refreshing and satisfying recipe at home.

What is Tanuki Udon?

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

What is Tanuki?

If you are wondering about the name tanuki (たぬき, 狸), it means “raccoon dog” in Japanese. What’s that have to do with this dish, and why was it named after a raccoon dog?

No one really knows for sure, but there are a couple of theories. One prominent theory is that it comes from the expression “ta-ne nu-ki (たね抜き),” which means “without fillings.” This refers to a simple topping of tenkasu, the tempura bits, over the noodles.

Regional Variations on Tanuki Udon

Each region in Japan has its own style of tanuki udon. Let’s look at what “tanuki” refers to in the following three big cities:

• Tokyo – refers to tenkasu, as mentioned above.
• Kyoto – refers to Kitsune Udon. It also refers to kitsune soba with ankake, with a thick sauce poured over the ingredients. This is totally confusing to people outside of Kyoto!
• Osaka – refers to kitsune soba, not udon. Udon with tenkasu is simply called tenkasu udon, not tanuki udon.

Next time you’re in Japan, check out tanuki udon on the menu! It could mean totally different things depending on where you are!

Where to Get Tenkasu (Agedama)

For those unfamiliar with tenkasu (天かす), it’s simply little bits of crunchy fried tempura batter. You can sprinkle them like mini croutons on top of noodle soup or mix them into the batter for Okonomiyaki, Hiroshimayaki, and Takoyaki.

Sometimes called agedama (揚げ玉), tenkasu adds both savory flavor and crunchy texture to the food. You can find premade tenkasu in packages at Japanese supermarkets.

If you can’t find them, you can use the leftover crumbs from when you make tempura or make your own tenkasu. Or, simply skip it and enjoy the udon noodle soup with your favorite ingredients! You just can’t call it “tanuki,” as that word refers to tenkasu.

Ingredients You’ll Need

• mentsuyu (concentrated noodle soup base) – dilute bottled mentsuyu with water 2–3 times, to taste; you can make my Homemade Mentsuyu recipe
• udon noodles – my favorite udon is the frozen Sanuki udon; you could also use dry udon noodles
• dried wakame seaweed
• green onion/scallion
• Japanese or Persian cucumber
• daikon radish – use the green top part that tastes sweeter and less bitter
• tenkasu/agedama (tempura scraps) – store-bought or make your own
• soft or hard-boiled egg – sliced in half
• cherry tomatoes
• toasted white sesame seeds
• wasabi

Ingredient Substitutions

• mentsuyu (noodle-based soup) – make a big batch from scratch (and keep in the fridge), or buy a premade bottle from a Japanese/Asian grocery store or on Amazon
• vegan-friendly mentsuyu – make vegan-friendly mentsuyu using Kombu Dashi
• tenkasu (tempura scraps) – make your own tenkasu if your local Japanese/Asian grocery store doesn’t have it, or skip it completely
• soft-boiled egg – swap with fried tofu for vegan/vegetarian
• wakame seaweed – use nori seaweed if that’s easier to purchase
• cucumbers, tomatoes, edamame, and other toppings – feel free to use whatever toppings you wish

How To Make Cold Tanuki Udon

1. Prepare the toppings. Rehydrate the wakame seaweed in a small bowl of cold water and soak. Thinly slice the green onion/scallion and julienne the cucumber. Grate the daikon.
2. Boil the udon noodles in a large pot of water. Remove from the boiling water and cool in an ice bath. Drain.
3. Make the sauce. Add mentsuyu to a bowl or cup and dilute according to the package directions. Add ice cubes to keep the mentsuyu cool.
4. Serve the udon and toppings on individual plates or bowls. Serve at the table with the mentsuyu and wasabi on the side. Pour the mentsuyu sauce on top.

These super-easy cold udon noodles are perfect for the summer to cool you down. They’re loaded with vegetables, thick and chewy noodles, and cold, umami-rich broth.

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Cold Tanuki Udon

4.80 from 20 votes

A quick and easy summer lunch: Cold Tanuki Udon! This refreshing chilled version features cold, thick noodles topped with cucumber, tomatoes, tenkasu (tempura scraps), wakame seaweed, and boiled egg. Drizzle on ice-cold, savory mentsuyu sauce for a winning recipe!

Print Pin

Video

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ⅓ cup mentsuyu (concentrated noodle soup base) (dilute 2–3 times based on preference; you can make my Homemade Mentsuyu recipe)
• ▢ 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

For the Topping

• ▢ 2 tsp dried wakame seaweed
• ▢ 1 green onion/scallion
• ▢ 1 Japanese or Persian cucumber
• ▢ 2 inches daikon radish (the green top part of daikon tastes sweeter and less bitter)
• ▢ ½ cup tenkasu/agedama (tempura scraps)
• ▢ 1 soft or hard-boiled egg (sliced in half)
• ▢ 4 cherry tomatoes
• ▢ ¼ tsp toasted white sesame seeds
• ▢ wasabi

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Gather all the ingredients. If you are going to make the mentsuyu from scratch, you can follow my recipe.
  
• Put 2 tsp dried wakame seaweed in a small bowl and soak for 15 minutes. After soaking, squeeze the water out and set aside.
  
• Thinly slice 1 green onion/scallion.
  
• Peel 1 Japanese or Persian cucumber (leave some skin for a striped pattern) and thinly slice diagonally. Then, cut into julienne strips and set aside.
  
• Peel the skin from 2 inches daikon radish and grate the daikon. Squeeze the water out and set aside.
  
• Bring a large pot of water to a boil for 2 servings udon noodles. My favorite udon is the frozen Sanuki udon. Blanch 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.
  
• To make the sauce, add ⅓ cup mentsuyu (concentrated noodle soup base). 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 or 3 times. Add ice cubes to keep the mentsuyu cool.
  
• Serve the udon on the plate/bowl. Divide and add the toppings—the wakame, the cucumber strips, ½ cup tenkasu/agedama (tempura scraps), 1 soft or hard-boiled egg cut in half, and 4 cherry tomatoes. Sprinkle with ¼ tsp toasted white sesame seeds and the sliced green onions. Serve at the table with the mentsuyu and wasabi on the side. Pour the mentsuyu (sauce) on top and enjoy!
  

Nutrition

Calories: 509 kcal · Carbohydrates: 75 g · Protein: 15 g · Fat: 14 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 93 mg · Sodium: 941 mg · Potassium: 540 mg · Fiber: 10 g · Sugar: 8 g · Vitamin A: 391 IU · Vitamin C: 43 mg · Calcium: 99 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: cold noodle, udon noodle

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