Hiyashi Tanuki Udon: The Ultimate Cool-Down Meal for Hot Days
What Is Hiyashi Tanuki Udon?
Hiyashi Tanuki Udon is a refreshing and satisfying Japanese noodle dish, perfect for hot summer days. This cold noodle recipe features chewy udon noodles served chilled and topped with crispy tempura bits (tenkasu), sliced vegetables, and a light soy-based sauce called tsuyu.
Unlike kake udon, which is served in a warm dashi broth, this version is served cold to enhance the contrast between the smooth noodles and the crunchy tempura flakes. It’s an ideal comfort meal that doesn’t require standing over a hot stove.
Why Cold Udon with Tenkasu Is a Summer Favorite
Hiyashi Tanuki Udon delivers big on both flavor and texture. The bouncy wheat noodles are refreshing when served cold, while the tempura crumbs (tenkasu) add a savory crunch. The sauce is full of umami from the dashi, soy sauce, and mirin, making each bite satisfying.
It’s an easy-to-make dish ready in minutes yet feels gourmet. You can easily customize it with fresh vegetables, seaweed, and even soft-boiled eggs. Some even say the dish carries a whimsical touch, inspired by Tanuki, the mischievous raccoon-like figures from Japanese folklore.
Ingredients for Hiyashi Tanuki Udon (Cold Japanese Noodles)
🍜 Udon Noodles
- 2 servings of udon noodles (fresh, frozen, or dried)
- Water for boiling
- 2 ice cubes (for chilling)
🍶 For the Tsuyu (Cold Sauce)
- 2.5 cups dashi
- 2 tbsp dashi stock (optional for extra flavour)
- One tablespoon of mirin
- 2.5 tablespoons of soy sauce
- Japanese soy sauce, 1½ tablespoons (Shoyu Kikuchi)
- Light brown sugar, ½ teaspoon
- One teaspoon of sesame-toasted oil
- Two-thirds cup of cold water
🧂 Toppings
- 6 tbsp tenkasu (crispy tempura batter bits)
- 2 tbsp tempura flakes (optional, for extra crunch)
- 1 onsen egg or soft-boiled egg
- 50g Japanese cucumber, julienned
- Tomato slices
- 1–2 green onions, finely chopped
- Wakame (rehydrated if dried)
- 1 sheet nori, torn
- 6 slices kamaboko (fish cake—optional)
- 2 tbsp bonito flakes (optional)
- One tablespoon of shredded toasted seaweed or kizami nori
- One teaspoon of sesame seeds, roasted
- Two tablespoons of optionally grated daikon radish
- 1 tsp wasabi paste (optional)
- 3–4 slices of okra (optional)
Hiyashi Tanuki Udon Preparation Guide
How to Make the Tsuyu Sauce
Start by preparing the tsuyu, a cold soy-based sauce used as a pour-over or dipping sauce.
In a small saucepan over medium heat, combine:
- Dashi
- Mirin
- Soy sauce
- Brown sugar
- Cold water
- Sesame oil
Cook for 5 to 10 minutes after bringing to a gentle simmer. Take off the heat and let it cool.
Add ice cubes or place the sauce in the fridge to chill it faster until you’re ready to serve.
How to Prepare Cold Udon Noodles and Toppings
Follow the directions on the box to prepare the udon noodles. Drain the noodles after cooking and rinse them under cold water, or place them in an ice bath to cool for five minutes.
While the noodles are chilling, prep your toppings:
- Slice green onions
- Julienne cucumbers
- Soak and drain wakame (if using dried)
- Tear nori into strips
- Boil your egg (if not using an onsen egg)
- Rehydrate or slice optional items like kamaboko and okra
💡 Tip: Keep everything cold for the best texture and presentation.
How to Assemble Hiyashi Tanuki Udon
- Place the chilled noodles into serving bowls.
- Pour the cooled tsuyu sauce over the noodles until just covered.
- Top each bowl with:
- Tenkasu
- Green onions
- Tomato slices
- Nori
- Wakame
- Your choice of toppings like soft-boiled egg, kamaboko, or sesame seeds
Add a dollop of wasabi on the side, if desired, and give everything a gentle stir before eating.
Serve immediately for the best experience.
Storage Tips and Leftovers
- Store leftover components (noodles, sauce, and toppings) separately in airtight containers in the refrigerator.
- The noodles may stick, so rinse with cold water before serving again.
- The tsuyu will stay fresh for up to 4–5 days in the fridge.
- ⚠️ Avoid storing mixed noodles and toppings too long, as tenkasu will lose its crunch.
🍜 Want More Easy Japanese Summer Recipes?
If this Hiyashi Tanuki Udon recipe cooled you down and hit the spot, don’t forget to save or share it for your next hot weather craving.
💬 Tried it? Let us know your favorite topping combo in the comments!
FAQs about Hiyashi Tanuki Udon
Q: What is Hiyashi Tanuki Udon, and why is it served cold?
Hiyashi Tanuki Udon is a chilled Japanese noodle dish with chewy udon noodles, crispy tempura bits (tenkasu), and a savory soy-based sauce called tsuyu. It’s served cold to contrast the smooth noodles and crunchy toppings, perfect for hot summer days.
Q: What makes tenkasu essential in Hiyashi Tanuki Udon?
Tenkasu, or crunchy tempura batter bits, give this dish its signature texture and depth. They soak up the tsuyu sauce just enough while adding a satisfying crispness to every bite.
Q: How do I make the tsuyu sauce for cold udon?
To make tsuyu, simmer dashi, mirin, soy sauce, brown sugar, cold water, and sesame oil together for 5–10 minutes. Chill the sauce using ice or place it in the fridge before serving.
Q: What toppings go best with Hiyashi Tanuki Udon?
Popular toppings include green onions, tomato slices, julienned cucumber, wakame, nori, kamaboko, soft-boiled eggs, sesame seeds, and tenkasu. Customize to your taste for extra color and texture.
Q: Can I prepare Hiyashi Tanuki Udon ahead of time?
You can prep the noodles, sauce, and toppings in advance, but store them separately. Rinse noodles before serving again, and add tenkasu at the last moment to keep it crunchy.
Q: How long does the soy sauce last in the fridge?
Your homemade tsuyu will stay fresh in the refrigerator for 4–5 days. Store it in an airtight container and always chill it before pouring it over cold noodles.
Hiyashi Tanuki Udon recipe
Equipment
- Small pot (for the tsuyu sauce)
- Strainer or colander (for draining the noodles)
- Bowl (for serving)
- Knife and chopping board (for preparing toppings)
- Spoon (for stirring)
Ingredients
- Udon Noodles and Boiling Water
- 2 servings udon noodles fresh, frozen, or dry
- Water for boiling
- Tsuyu Sauce
- 2.5 cups dashi
- 1 tbsp mirin
- 2.5 tbsp soy sauce
- 2 tbsp dashi stock
- 1 ½ tbsp Japanese soy sauce koikuchi shoyu
- ½ tbsp mirin
- ½ tsp light brown sugar
- Toppings
- 1 onsen egg or soft-boiled egg
- Cucumber julienned
- Tomato cut into slices
- 1-2 green onions
- Wakame
- 1 sheet Nori
- 6 tbsp Tenkasu fried Tempura batter
- 2 tbsp tempura flakes
- 6 slices kamaboko fish cake optional, omit for plant-based
- 2 tbsp bonito flakes optional, omit for plant-based
- 1 tsp toasted sesame seeds
- 1 tbsp kizami nori shredded nori
- 1 tsp toasted sesame oil
- Chilling and Extra Texture
- ⅔ cup cold water
- 2 ice cubes
- 50 g Japanese cucumber
- Okra sliced
- 2 tbsp daikon radish
- 1 tsp wasabi paste optional
Instructions
- Tsuyu (Cold Sauce)
- Mix dashi stock, soy sauce, Mentsuyu, cold water, and sesame oil in a small pot.
- Boil and simmer for 5-10 minutes.
- Cool with ice cubes and refrigerate.
- Udon Noodles
- Cook udon noodles as per packaging instructions.
- Drain and chill in cold water or an ice bath for 5 minutes.
- Toppings
- Slice green onions thinly.
- Tear Nori into pieces.
- Soak wakame (if dried) for 5-10 minutes.
- Assembling the Dish
- Place noodles in a serving bowl.
- Add Tenkasu, green onions, and Nori.
- Pour chilled tsuyu, sprinkle sesame seeds, and add wasabi (optional).
- Stir and serve.
- Storing Leftovers
- Store leftovers in the fridge for 4-5 days.
Notes
- Customizable: You can add or omit various toppings like kamaboko (fish cake), bonito flakes, or adjust the chill factor with more vegetables like okra or daikon.
- Vegan-friendly: This can be made plant-based by omitting the egg, fish cake, and bonito flakes.
- Storage: Leftovers can be stored in the fridge for 4-5 days.
Nutrition Information (approximate for 1 serving):
- Calories: ~375-425
- Carbohydrates: ~60-65g
- Protein: ~12-15g
- Fat: ~10-12g
- Fiber: ~3-5g
- Sodium: ~800-1000mg (from soy sauce, dashi, and other ingredients)
