Tanuki Udon
Chewy udon noodles topped with crispy tempura bits, tangy sweet sauce, and scallions. A vegetarian Japanese classic ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 8 oz udon noodles, fresh or frozen
- ½ cup tempura flakes (tenkasu)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 3 cups dashi or vegetable broth
- 3 tbsp scallions, chopped into 1/4-inch pieces
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat — you'll see vigorous bubbles breaking the surface continuously, about 8 minutes.
- 2
Add the udon noodles to the boiling water and stir with a chopstick or fork to separate them, then cook until tender, about 3 minutes for frozen or 2 minutes for fresh.
- 3
Drain the noodles in a colander, pressing gently with a spoon to remove excess water, then divide them between two bowls.
- 4
Pour the dashi or broth into a small saucepan and set it over medium-high heat until it steams and small bubbles form around the edge, about 3 minutes.
- 5
Add the soy sauce and mirin to the hot broth, stir for 10 seconds until combined, then divide the hot broth between the two bowls of noodles.
- 6
Sprinkle half of the tempura flakes (about 1/4 cup) on top of each bowl of noodles and broth.
- 7
Scatter the chopped scallions (about 1.5 tablespoons on each bowl) over the tempura flakes, then serve immediately while the broth is hot.
Tools you’ll need
- large pot
- colander
- chopstick or fork
- small saucepan
- spoon
- two bowls
- measuring spoons
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