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Tanuki Udon (Udon with Tempura Bits)
Serves 2 · About 15 min
Udon in hot broth, topped with tempura bits (tenkasu) and green onions. The richness of the tempura bits melts into the broth.
① Cut the green onions→② Make the broth→③ Boil the udon→④ Serve and top with tempura bits
What to buy
Frozen foods
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the green onions
- Put the green onions on the cutting board and slice them small, 2–3 mm wide (thin rounds)
How to tell it's doneThe green onions are cut and set out on a small plate, ready to add.
2
Make the broth
- Put 600 ml water and 1 1/2 tsp dashi granules in a pot
- Add 2 tbsp soy sauce, 2 tbsp mirin and 1/3 tsp salt, and put over medium heat
- When it boils, turn to low heat and keep it warm
- Taste it. If the flavor is weak, add salt a pinch at a time
How to tell it's doneIt is bubbling, and the broth is a clear brown.
3
Boil the udon
- Bring plenty of water (about 1.5 L) to a boil in a large pot
- Add the frozen udon still frozen
- Boil for the time on the package (usually about 1 minute). Loosen with chopsticks
- Drain in a strainer
How to tell it's doneThe noodles are separated one by one and white and soft all the way through (no frozen parts).
Be carefulThe package often also explains how to heat it in the microwave. In that case, follow the package.
4
Put in bowls and top with tempura bits
- Put the udon in bowls
- Pour the broth from step 2 over it, 300 ml per person (3–4 ladlefuls)
- Top each bowl with 2 tbsp tempura bits and the green onions. Sprinkle a little shichimi (Japanese seven-spice chili) if you like
ReadyThe tempura bits are on top of the broth, and it is steaming. Eat right away.
Be carefulAdd the tempura bits right before eating. Over time they soak up the broth and get soft.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The sauce is weakAdd soy sauce 1 tsp at a time, tasting each time. You can also add a pinch of salt.
The sauce is saltyAdd water 50 ml at a time and heat again.
The tempura bits got soggyToo much time passed after topping. Next time, add them right before eating, or put them on a small plate and add a little at a time.
The center of the noodles is hard or coldNot boiled long enough. Boil 30 seconds more.
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