Tanuki Udon (Udon Noodle Soup with Tempura Bits)
If you are looking for a flavorful and easy-to-make udon noodle soup, Tanuki Udon is an excellent choice. This popular dish from Japan's Kanto region features udon noodles topped with tenkasu (tempura bits), which add a delightful flavor.
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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)
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.
- 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.
- Slice the kamaboko into thin, bite-sized pieces. Thinly slice the green onion diagonally or into rings.
- 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.)
- Return the dashi to the pot, add mirin and soy sauce, and bring it to a boil.
- Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the noodles with chopsticks, then top with tenkasu, kamaboko, and green onions.
Notes
- If you already have udon broth (bonito dashi or another type of dashi), start from step 3. In that case, use 1 ¼ cups (300 ml) per serving.
- 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 itself can be stored for up to 3 days.
Nutrition
Calories: 243.7kcal Carbohydrates: 36.89g Protein: 12.24g Fat: 6.27g Saturated Fat: 0.64g Polyunsaturated Fat: 2.08g Monounsaturated Fat: 2.12g Cholesterol: 13.14mg Sodium: 2775.94mg Potassium: 192.25mg Fiber: 2.68g Sugar: 10.95g Vitamin A: 36.45IU Vitamin C: 0.56mg Calcium: 31.01mg Iron: 1mg
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