tanuki udon noodles in a bowl

Chilled Tanuki Udon features Japanese udon noodles, tempura scraps, edamame and fresh vegetables all swimming in a delicious umami-rich chilled broth! A satisfying and easy summer meal made in 15 minutes.

tanuki udon in pink bowl

As you can probably tell from my last couple posts, I’m having a moment with noodles. What is there NOT to love about noodles? There’s like 100 different varieties and x100 more ways to prepare them! I’m a thick (thicccc!!) chewy noodle typa girl, anyone else? And one of my favourite types of noodles are Japanese Udon Noodles!! Thick, chewy & toothsome = best kinda noodles IMO.

So to share my noodle luvin’ moment, today I’m sharing another dish I ate a ton of growing up: Chilled Tanuki Udon AKA Cold Japanese Udon Noodles.

tanuki udon noodles in a bowl side photo

What is Tanuki Udon?

I’m glad you asked! Tanuki means Racoon… so I guess in english this would be called Racoon Udon Noodles? But don’t worry, this dish does not contain any racoon or any animal products for that matter. This dish does contain dish (from the broth), but it can easily be made vegan by making your own mentsuyu (noodle soup base).

Tanuki Udon can be served hot or cold, but since it’s summer right now we’ll be preparing the chilled version. It’s so easy and quick to make, perfect for a lazy lunch or dinner.

Chilled Tanuki Udon Ingredients

All these ingredients may sound very familiar to you, except the agedama. What is agedama? It’s also known as tenkasu, but it’s basically bits of fried tempura batter. Almost like crunched up potato chips in texture! It’s very commonly used in noodle soups and a lot of other Japanese dishes because it adds texture and even more flavour. You can purchase already made tenkasu online or asian/Japanese grocery stores. You can also easily make your own by making some tempura batter and slowly adding the batter into a deep fryer. If you have any left overs, you can freeze them and use them when needed.

japanese cold udon noodles in a bowl without sauce

How to make Cold Udon Noodles

This Tanuki Udon recipe is meant to be super easy and quick because who wants to be slaving away in the humid hot kitchen?

  • It starts with getting some water ready to boil the noodles. In the mean time, prep the toppings. Rehydrate the wakame, microwave the edamame, and slice the cucumbers and tomatoes. Get a water bath ready by adding in some cold water and ice cubes.
  • By now, the water should be rumbling so add in the frozen udon noodles and cook for around 3-5 minutes. If using semidried udon, this may take 8-10 minutes or if using dried 10-12 minutes. Test the noodles for doneness by taking a noodle out, dunking it into the cold water and biting into it. It should be tender throughout with no hardness in the centre. Once cooked, drain, rinse and place the noodles into the water bath to chill. This is super important so that the udon noodles don’t over cook or become gummy.
  • In the mean time, mix together the soup base and water to your preferred taste. I like to keep mine a little more on the concentrated side since I add in some ice cubes to keep the noodles chilled but that’s totally optional!
  • Then serve in a bowl: ice cubes on the bottom (optional), noodles, place all the toppings on top and then pour over your soup base.
pouring udon dipping sauce in noodles

And there you go! An easy udon recipe perfect for the summer. Packed with vegetables, delicious chewy udon noodles and a ton of flavour.

japanese cold udon noodles with tempura

Other Cold Noodle Dishes to Try:

holding udon noodles in a bowl

If you recreate this Chilled Tanuki Udon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

japanese cold udon noodles in a bowl


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Chilled Tanuki Udon


Description

Chilled Tanuki Udon features Japanese udon noodles, tempura scraps, edamame and fresh vegetables all swimming in a delicious umami-rich chilled broth! A satisfying and easy summer meal made in 15 minutes.


Ingredients

Units Scale


Instructions

  1. Put the wakame into a small bowl with water and let it soak for 10 minutes or until rehydrated. Microwave shelled edamame for a few seconds until defrosted and then rinse with cold water. Thinly slice the cucumber into match stick sized pieces. Thinly slice the scallions. Cut grape tomatoes in halves (or quarters if using large tomatoes).
  2. Bring a small pot of water to a boil and cook udon noodles according to the instructions. Drain and then place the noodles into a bowl with ice and water to chill. 
  3. Mix the soup base and water. Adjust the amount of water and soup base to your liking (keep it on the saltier side if adding in use cubes). 
  4. Add 2-3 ice cubes to the bottom of a bowl. Transfer the noodles into the bowl. Top with wakame, edamame, cucumber, tomatoes, agedama, scallions and pickled ginger. Pour over the soup base and enjoy!

Notes

  • Store bough mentsuyu can be found but if vegan, you can easily make your own with this recipe!
  • Udon noodles can be found in the freezer section of your asian grocery store or the asian noodle aisle sold in packs
  • English cucumbers can be used instead of Japanese/Persian cucumbers
  • Agedama (tempura bits) can be homemade or found in asian grocery stores
  • Prep Time: 10
  • Cook Time: 5
  • Category: Entree
  • Method: Stove top
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 Serving
  • Calories: 501
  • Sugar: 7.3
  • Sodium: 3431mg
  • Fat: 14.2
  • Saturated Fat: 2.1
  • Unsaturated Fat: 9.4
  • Trans Fat: 1.2
  • Carbohydrates: 77.6
  • Fiber: 7.1
  • Protein: 20.2
  • Cholesterol: 7.9mg

Keywords: cold udon noodles

SAVE IT FOR LATER! ↓

chilled udon noodles in pink bowl

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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2 Comments

  1. Another great recipe ! I tried your Mentsuyu the other day for an online cooking class, had some left and wanting a quick dinner after a long working day. It was delicious, will definitely do it again.