Hiyashi Tanuki Udon (Cold)

Method8 steps · about 20 min

1. 1

   Step 1: Mix the 2 tbsp ready dashi, 1½ tbsp soy sauce, ½ tbsp mirin and ½ tsp light brown sugar in a saucepan. Bring to a boil over medium heat and boil for 1–2 minutes, checking from 1 minute, then remove from the heat.

   Boil noodle sauce · 1 minUses 2 tbsp dashi stock · 1½ tbsp Japanese soy sauce (koikuchi shoyu) · ½ tbsp mirin · ½ tsp light brown sugar

   
2. 2

   Step 2: Add the 2 sauce-cooling ice cubes to the sauce from step 1. Once cooled, refrigerate it until serving.

   Uses boiled dashi-soy noodle sauce · 2 ice cubes for cooling the sauce

   
3. 3

   Step 3: If using wakame, soak the 1 tbsp dried wakame in clean water according to its package, usually about 5–10 minutes. Check from 5 minutes and drain once hydrated.

   Hydrate optional wakame · 5 minUses 1 tbsp dried wakame seaweed · Clean water as needed to soak the optional wakame

   
4. 4

   Step 4: Heat or finish the two ready cooked udon portions according to their package, using water only if the package requires it. Drain into a colander, rinse with cold running water and drain again.

   Uses 2 portions cooked udon noodles · Water as required by the cooked udon package, if needed · Cold water as needed to rinse the udon

   
5. 5

   Step 5: Set the colander of rinsed udon from step 4 over a bowl or sink. Add a few noodle-chilling ice cubes and leave for 5 minutes, letting the meltwater drain away.

   Chill udon in the colander · 5 minUses Both udon portions after draining · ice cubes (to chill the udon)

6. 6

   Step 6: Have the 50 g cucumber julienned, 40 g okra sliced and 2 tbsp daikon grated. Divide the chilled, drained udon from step 5 between two bowls. Arrange the 2 tbsp tempura flakes and these vegetables on top, adding the drained wakame from step 3, six fish-cake slices, bonito flakes and nori only if using them.

   Uses Both chilled udon portions, drained · 2 tbsp tempura flakes (tenkasu) · 50 g Japanese cucumber (julienned) · 40 g okra (sliced) · 2 tbsp daikon radish (grated) · Hydrated wakame from the optional 1 tbsp dry supply · 6 slices kamaboko fish cake (optional, omit for plant-based) · bonito flakes (katsuobushi) (optional garnish, omit for plant-based)

   
7. 7

   Step 7: Add a little optional wasabi to the side of each assembled bowl from step 6 and drizzle with optional sesame oil. Divide all the chilled sauce from step 2 equally between the two bowls.

   Uses two topped chilled-udon bowls · chilled dashi-soy sauce with melted sauce ice · wasabi paste (optional garnish) · toasted sesame oil (optional garnish)

   
8. 8

   Step 8: Mix each finished noodle bowl from step 7 thoroughly before eating and serve chilled.

   Uses two finished cold tanuki-udon bowls