Hiyashi Tanuki Udon

Hiyashi tanuki udon (chilled)

SERVES: 3  DIFFICULTY: Medium   COOKING TIME: 15 minutes

Bright colours = delicious flavours


  • 270 g Hakubaku Organic Udon
  • ice cubes
  • 1 tsp (6gm) Dashi powder
  • 200-300 ml water
  • 20 ml soy sauce
  • 20 ml mirin
  • 1 tsp light brown sugar
  • 4 ice cubes (or 80 ml cold water)
  • 3 tbsp tempura bits (tenkasu)
  • 9 slices of kamaboko (fish cake)
  • 1 cucumber, julienned
  • 2 tbsp dried wakame seaweed
  • 3 cherry tomatoes, halved
  • 100g edamame beans
  • daikon radish, grated
  • Grated ginger
  • 2 tsp sesame oil
Optional toppings
  • 3 tbsp katsuobushi (bonito flakes)
  • soft boiled eggs, halved
  • kizami nori (shredded sushi nori)
  • 2 tsp wasabi paste (optional)


  1. Mix the dashi, soy sauce, mirin and light brown sugar in a saucepan and bring to a boil on a medium heat. Allow to boil for 1-2 minutes and then remove from the stove. Place in a small jug and add ice cubes to chill it down quickly. Place in fridge to further cool.
  2. Soak wakame in plenty of warm water for about 5-10 minutes. Drain.
  3. Prepare Udon as per packet directions. Drain, rinse then place in a bowl of cold water with ice cubes. Leave to chill for 5 minutes.
  4. Select your topping and prepare as described. Prepare your toppings according to the instructions in the ingredient list.
  5. Divide the udon into serving bowls. Arrange the toppings and drizzle with sesame oil.
  6. Add Wasabi to the side if using, and pour the chilled dressing on top.


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