Tanuki Udon Recipe

Name: Nagomi Japanese Restaurants TANUKI UDON Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock (kombu + katsuobushi or instant dashi); 2 tbs light soy sauce (usukuchi or regular); 2 tbs mirin; 1 tbs sake; 1 tsp fine salt; 14 oz fresh or frozen udon noodles; 3 tbs agedama (tenkasu / tempura flakes); 2 tbs green onions (scallions), thinly sliced; 4 slices kamaboko (fish cake) or narutomaki, sliced; 2 tsp wakame (rehydrated, optional); 1 tsp toasted sesame seeds (optional); 0 to taste shichimi togarashi or chili flakes (to taste); 1 each soft-boiled egg (ajitsuke tamago) or poached egg; 0.5 each thinly sliced aburaage (fried tofu pouch), optional

Inspired by Nagomi Japanese Restaurant

Time30m

Serves2

Make Tanuki Udon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup & Broth

4 cups dashi stock (kombu + katsuobushi or instant dashi)

2 tbs light soy sauce (usukuchi or regular)

2 tbs Mirin

1 tbs Sake

1 tsp fine salt

Noodles & Tempura Bits

14 oz fresh or frozen udon noodles

3 tbs agedama (tenkasu / tempura flakes)

Toppings

2 tbs green onions (scallions), thinly sliced

4 slices kamaboko (fish cake) or narutomaki, sliced

2 tsp wakame (rehydrated, optional)

1 tsp toasted sesame seeds (optional)

0 to taste shichimi togarashi or chili flakes (to taste)

Optional Garnishes / Add-ins

1 each soft-boiled egg (ajitsuke tamago) or poached egg

1/2 each thinly sliced aburaage (fried tofu pouch), optional

Method

Prepare Broth

If using homemade dashi: combine 4 cups water and a 4" piece kombu in a medium pot and soak 20–30 minutes (or longer). Heat gently until just before boiling, remove kombu, add 1 cup loosely packed katsuobushi, bring to a gentle boil for 30 seconds, then turn off heat and let sit 2–3 minutes. Strain through a fine sieve or cheesecloth into a clean pot. If using instant dashi granules, dissolve the appropriate amount in 4 cups hot water.

To the hot strained dashi, add 2 tbs light soy sauce, 2 tbs mirin, 1 tbs sake and 1 tsp fine salt. Taste and adjust seasoning — the broth should be savory and slightly sweet. Keep the broth hot over low heat while you cook the noodles and toppings.

Cook Noodles

Bring a large pot of water to a rolling boil. Add the udon noodles (fresh/frozen or dried according to package instructions). Cook: fresh/frozen 2–4 minutes, dried 8–10 minutes, until tender but still chewy (al dente). Stir occasionally so noodles don’t stick.

When noodles are cooked, drain in a colander and briefly rinse under warm running water to remove excess starch and to loosen them. Do not rinse with cold water if you want the soup hot; use warm to avoid cooling the noodles too much. Divide noodles into two serving bowls.

Assemble Tanuki Udon

Ladle the hot broth over the udon in each bowl, about 2 cups per serving (adjust to preferred soupiness). The broth should be piping hot so the toppings warm through.

Sprinkle a generous amount of agedama (tenkasu/tempura flakes) over each bowl — about 1½ tablespoons per bowl (3 tbs total). The tenkasu will soak slightly but should retain some crispness for texture; add part right before serving if you want maximum crunch.

Arrange toppings: place 2 slices of kamaboko per bowl, sprinkle sliced green onions and rehydrated wakame if using. Add toasted sesame seeds to taste.

If using, top each bowl with a halved soft-boiled egg or a poached egg and a few thin strips of aburaage.

Finish with a light dusting of shichimi togarashi or chili flakes to taste. Serve immediately so the tenkasu retains some texture.

Make-ahead & Notes

Broth can be made ahead and refrigerated up to 3 days (reheat gently). Keep tenkasu separate until serving for best crunch. Adjust soy/mirin balance to taste; for a saltier broth add up to 1 tbs more soy sauce.