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Hiyashi Tanuki Soba (Cold Soba with Tempura Bits)
Serves 2 · About 30 min (Includes 10 min to chill the sauce)
Cold soba noodles with cold dipping broth poured over, topped with tempura bits, cucumber and green onions.
① Make and chill the sauce→② Cut the cucumber and green onions→③ Boil the soba→④ Wash and chill→⑤ Serve
What to buy
Noodles
Vegetables
Seasonings & dry goods
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How to make it
1
Make and chill the sauce
- Put 300 ml water, 1 tsp dashi granules, 3 tbsp soy sauce and 3 tbsp mirin in a small pot and put it over medium heat
- When it boils, let it simmer for 1 minute, then turn off the heat (this cooks off the alcohol in the mirin)
- Put ice and water in a large bowl, set the bottom of the pot in it and chill about 10 minutes. Stir with a ladle now and then
- When cold, move to a container and keep in the fridge until you use it
How to tell it's doneThe outside of the pot and the sauce feel cold when you touch them.
Be carefulDon't let the ice water come above the rim of the pot. If water gets into the sauce, it gets weak.
2
Cut the cucumber and green onions
- On a cutting board, cut the cucumber diagonally into 2–3 mm thick slices
- Stack the cucumber slices, shifting each one a little, and cut from the end into thin strips (julienne)
- Cut the green onions into small 2–3 mm wide rounds
How to tell it's doneThe cucumber is in thin sticks and set out on a plate with the green onions.
3
Boil the soba
- Bring plenty of water (about 2 L) to a boil in a large pot
- Add the soba while spreading it out loosely, and right away stir it widely with chopsticks so it does not stick
- Boil for the time written on the package (usually 4–5 minutes)
- When the time is up, take out 1 noodle and taste it
How to tell it's doneThe noodle you tasted has no hard center.
Be carefulIf the water foams up and looks like it will boil over, turn the heat down a little. Soba water boils over easily, so do not leave the pot while it is boiling.
4
Wash and chill
- Drain the soba in a colander
- Wash the soba under running water, rubbing it with your hands, to wash off the slimy surface (it is hot, so pour water on it first before touching)
- Put ice and water in a bowl and dip the whole strainer in for 30 seconds to chill
- Lift the strainer and shake it to drain the water well
How to tell it's doneThe soba feels cold, has no slimy surface, and no water drips from the colander.
Be carefulIf water is left on the noodles, the broth gets weak.
5
Serve
- Put half of the soba in each bowl
- Pour half of the cold broth from step 1 over each (about 150 ml per person)
- Top with cucumber and green onions. Right before eating, add 2 tbsp tempura bits each. If you like, add a little wasabi on the side
ReadyThe soba is cold and the tempura bits sit on top of the broth. Eat right away.
Be carefulOver time, the tempura bits soak up the broth and get soft.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soba sticks together in clumpsYou did not spread it out or stir it when you added it. Next time, stir widely with chopsticks right after adding.
The soba is not coldThere was not enough ice water. Add ice and soak for 30 more seconds.
The sauce is weakThe soba was not drained enough. This time, add soy sauce 1 tsp at a time.
The tempura bits got soggyToo much time passed after adding them. Next time, add them right before eating.
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