Umami Pot

  • Recipes
  • By Ingredient
  • Get Started
  • About
menu icon
go to homepage
  • Recipes
  • By Ingredient
  • Get Started
  • About
search icon
Homepage link
  • Recipes
  • By Ingredient
  • Get Started
  • About
×
Home » Recipes » Noodle

Tanuki Udon

Published: Jun 8, 2024 | Modified: May 29, 2025 By Ryo Hikita | Leave a Comment

If you are looking to enjoy a flavorful and easy-to-make udon noodle soup, Tanuki Udon is a great choice. This popular dish from the Kanto region of eastern Japan features udon noodle soup with the addition of tenkasu tempura bits, giving it a delightful flavor.

↓ Step-by-Step Recipe  

Tanuki Udon
Jump to:
  • What is Tanuki Udon?
  • Recognition across regions
  • Udon soup seasoning
  • 📋Step-by-step recipe
  • Recipe card

What is Tanuki Udon?

Tanuki Udon is a type of Japanese udon noodle soup featuring a soy sauce-based broth, topped with tempura bits called tenkasu.

The term "Tanuki" means Japanese raccoon dog, but in this dish, it refers to tenkasu (tempura bits). There are various theories as to why tenkasu is called tanuki in this dish, but generally, it comes from an abbreviation of the word 'tane-nuki,' meaning without (nuki) main toppings (tane) other than tenkasu. Another theory suggests that the darker color of the soup resembles the color of a Japanese raccoon dog, compared to Kitsune Udon, which originated in the Kansai region (western Japan) and features a lighter color like that of a fox,

This dish originated in the Kanto region (eastern Japan) and is known for its rich, soy sauce-based flavor. It is a recommended choice when you want to enjoy a strong-flavored Japanese udon noodle soup with minimal fuss.

Tanuki Udon

Recognition across regions

Tanuki udon is well-known in the Kanto region (eastern Japan), but its name is hardly recognized in the Kansai region (western Japan). In Kansai, udon noodle soup topped with tenkasu is known as Agedama Udon or Haikara Udon (though the flavors differ).

Interestingly, even within the Kansai region, particularly in Kyoto, mentioning "tanuki udon" refers to an entirely different udon noodle soup. It is a udon noodle soup thickened with starch, topped with aburaage (fried tofu pouches) sliced into strips about ⅘-inch (2 cm) wide, and kujō-negi (a type of Japanese leek that is a specialty of Kyoto).

Therefore, if you were to talk about this dish with a Japanese acquaintance from the Kansai region, they might not know what you are referring to. Additionally, if they are from Kyoto, they might imagine a different dish.

Tanuki Udon

Udon soup seasoning

When preparing this dish, it is advisable to focus on the flavor of the udon soup.

The seasoning of udon soup varies primarily between the Kanto region in eastern Japan and the Kansai region in western Japan. In the Kanto region, a large amount of soy sauce is used, giving the soup a rich color and a strong, salty flavor. In contrast, the Kansai region uses a more flavorful dashi broth and less soy sauce, resulting in a lighter color and milder saltiness.

Tanuki udon can be made with any seasoning, but since it is a popular dish in the Kanto region, I highly recommend seasoning it in the Kanto style. Unlike udon noodle soup in Kansai, which commonly uses kombu (dried kelp) for dashi, the Kanto style is characterized by using more soy sauce.

Tanuki Udon

📋Step-by-step recipe

Print Recipe
Recipe Card

Ingredients

Servings: 1

US Customary - Metric
  • 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
  • 0.35 oz kamaboko (fish cake)
  • 1 green onion / scallion
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce
  • 3 Tbsp tenkasu (tempura bits)

Bonito dashi (udon broth):

  • 1 ½ cups water
  • ⅗ cup bonito flakes (katsuobushi)
Prevent your screen from going dark

Instructions

🕒 Total: 15 mins mins
tanuki udon_instruction-1

Step 1
Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 6 minutes.


tanuki udon_instruction-2

Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.


tanuki udon_instruction-3

Step 3
Thinly slice kamaboko into bite-sized pieces. Thinly slice green onion diagonally or into rings.


tanuki udon_instruction-4

Step 4
If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.

If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)


tanuki udon_instruction-5

Step 5
Return the dashi to the pot, add mirin and soy sauce, and bring it to a boil.


tanuki udon_instruction-6

Step 6
Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with tenkasu, kamaboko, and green onions.


To store

This dish is not suitable for storage because cooked udon noodles tend to lose their texture over time, making them less enjoyable. However, the udon soup alone can be stored for up to 3 days.

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Recipe card

Tanuki Udon

Tanuki Udon

If you are looking to enjoy a flavorful and easy-to-make udon noodle soup, Tanuki Udon is a great choice. This popular dish from the Kanto region of eastern Japan features udon noodle soup with the addition of tenkasu tempura bits, giving it a delightful flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 4 minutes mins
Cook Time: 11 minutes mins
Total Time: 15 minutes mins
Servings: 1

Ingredients
 
 

  • 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
  • 0.35 oz kamaboko (fish cake)
  • 1 green onion / scallion
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce
  • 3 Tbsp tenkasu (tempura bits)

Bonito dashi (udon broth):

  • 1 ½ cups water
  • ⅗ cup bonito flakes (katsuobushi)
Prevent your screen from going dark

Instructions
 

  • Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 6 minutes.
    tanuki udon_instruction-1
  • Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.
    tanuki udon_instruction-2
  • Thinly slice kamaboko into bite-sized pieces. Thinly slice green onion diagonally or into rings.
    tanuki udon_instruction-3
  • If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.
    If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
    tanuki udon_instruction-4
  • Return the dashi to the pot, add mirin and soy sauce, and bring it to a boil.
    tanuki udon_instruction-5
  • Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with tenkasu, kamaboko, and green onions.
    tanuki udon_instruction-6

Notes

  • This dish is not suitable for storage because cooked udon noodles tend to lose their texture over time, making them less enjoyable. However, the udon soup alone can be stored for up to 3 days.

Nutrition

Calories: 356kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Dashi, Main Dishes, Noodle Dishes, Quick
Keyword: tenkasu
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

More Noodle

  • Zaru Udon (Cold Udon Noodles with Dipping Sauce)
    Zaru Udon (Cold Udon Noodles with Dipping Sauce)
  • Japanese Udon Noodle Salad
    Japanese Udon Noodle Salad
  • Wafu Pasta (Japanesem mushroom and butter soy sauce spaghetti)
    Wafu Pasta (Japanese-Style Spaghetti)
  • Japanese Curry Udon
    Japanese Curry Udon

Leave a Rating and a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

More about me »

Latest Recipes

  • Okayu (Japanese Rice Porridge)
    Okayu (Japanese Rice Porridge)
  • Edamame with Garlic and Soy Sauce
    Edamame with Garlic and Soy Sauce
  • Japanese-Style Salted Edamame
    Japanese-Style Salted Edamame
  • Tentsuyu (Tempura Dipping Sauce)
    Tentsuyu (Tempura Dipping Sauce)

Footer

  • Main Dishes
  • Side Dishes
  • Soups
  • Japanese Pickles
  • Desserts
  • Rice Toppings
  • Sauces and Condiments
  • By Ingredient
  • About
  • Contact

Copyright © 2022 - 2025 Umami Pot - Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required