Indulge in our authentic tanuki udon—rich umami broth crowned with crisp tempura bits. Quick, satisfying comfort food perfect for busy weeknights!
Tanuki Udon (Tempura Bits Udon)
Difficulty: ★★☆☆☆1
servings5
minutes7
minutesTanuki Udon (Tempura Bits Udon) Ingredients
Frozen Udon Noodle: 1 pack (~200g)
Substitute: Fresh or dried udon if frozen is unavailable (adjust cooking time accordingly).Tenkasu (Tempura Crumbs): 2 tablespoons
Substitute: Panko flakes toasted in oil for a crunchy alternative.Long Onion (Negi): 5 cm (~15g), sliced thinly (koguchi-giri)
Substitute: Green onions/scallions if Japanese negi is unavailable.Dried Wakame: 1 teaspoon
Substitute: Fresh spinach or any mild seaweed for color.- Soup (A)
Water: 300 ml (~1¼ cups)
Mirin: 2 tablespoons
Soy Sauce: 2 tablespoons
Japanese Granulated Dashi: 1/4 teaspoon
Substitute: Chicken or vegetable stock powder, though flavor differs from authentic dashi.Optional Extra: Soft-boiled egg or poached egg on top for added richness.
Tanuki Udon (Tempura Bits Udon) Directions
- Prep Negi & Wakame
1.Negi: Slice ~5 cm of the stalk into thin rounds or diagonally.
2.Wakame: Soak in plenty of water per package instructions; drain well. - Cook Udon
1.Bring a pot of water to a full boil.
2.Add frozen udon; separate the noodles gently.
3.Cook following the package time (usually 1–2 minutes for frozen, ~5–7 for dried).
4.Drain thoroughly. - Make the Soup
1.In a separate pot, combine all Soup (A) ingredients: 300 ml water, 2 Tbsp mirin, 2 Tbsp soy sauce, 1/4 tsp dashi granules.
2.Heat over medium until it simmers.
3.Once it comes to a light boil, turn off heat. - Assemble the Bowl
1.Place cooked udon in a serving bowl.
2.Pour the hot soup over the noodles.
3.Top with tenkasu (2 Tbsp), sliced negi, and drained wakame.
4.For an extra twist, break a soft-boiled egg on top or add a lightly poached egg.
Notes
- ・Frozen vs. Fresh Udon: Frozen udon often yields a great chewy texture; dried can work but requires longer boiling.
・Adjust Flavor: If you like a saltier taste, add a bit more soy sauce or a pinch of salt. For sweeter, increase mirin slightly.
・Egg Variation: A half-boiled egg or onsen tamago adds richness.
・Crunch Factor: Tenkasu are bits of leftover tempura batter—look for them in Asian markets or try homemade panko crumbs.