Chilled Tanuki Udon Noodles with Grated Daikon Radish

Add a refreshing taste to chilled takuki udon noodles with grated daikon radish! Use delicious homemade tempura crumbs with dried shrimp!

Tanuki udon is a udon dish topped with tempura crumbs. It can be served hot or cold.

Ingredients: 3 servings

Udon noodles (Recipe ID: 822741)
3 hanks
Daikon radish (grated)
to taste
9 slices
Tempura crumbs Recipe ID: 1230862
to taste
Wakame seaweed, Japanese leek, sesame seeds, wasabi, shredded nori seaweed
to taste
Mentsuyu (Recipe ID: 1591598)
450 ml


1. Slice the stem ends off the okra, rub with salt and parboil for a minute, then drain. Fan to cool quickly. Don't soak them in water!
2. Grate the daikon radish. Peel the daikon radish and cut it in half so that it's easier to hold on to while you grate it. Rehydrate the wakame seaweed.
3. Boil the udon noodles for the instructed length of time. Rinse them immediately in cold water to wash off any stickiness from the surface. Chill the noodles in ice water.
4. Put the noodles on a plate and top with the remaining ingredients except for the wasabi and shredded nori seaweed. Dilute the mentsuyu to the specified concentration and pour it over the noodles. Top with the wasabi and nori seaweed and serve.
5. For homemade udon noodles see Recipe ID: 822741.
6. For homemade 'agedama' (tempura crumbs) see Recipe ID: 1230862.
7. For homemade mentsuyu see Recipe ID: 1491598. This should be diluted with 4-5x water.

Story Behind this Recipe

A perfect meal during the hot summer!