Cold Tanuki Udon<\/p>\n\n\n\n
Various types of cold noodles are unquestionably popular summer dishes in Japan. It doesn\u2019t matter if it\u2019s ramen, soba, somen, or udon that can be eaten cold as well. The cold noodles menu has a variety of toppings or soup variations, such as Hiyashi Chuka, Nagashi Somen, Zaru Soba, and Tanuki Udon, for which we will present the method today to be a cool-down menu for everyone to enjoy.<\/p>\n\n\n\n
Tanuki udon is udon served in hot dashi broth and topped with fried tempura crunchy scraps (tenkasu), but in the summer, this dish is often served cold for refreshment. There are several theories as to why this dish is called Tanuki, which means Japanese raccoon dog. One of them is the result of a play on the word \u201cTanenuki\u201d (\u30bf\u30cd\u629c\u304d), which means no filling and refers to empty tempura crunchy scraps (tenkasu), which was distorted into the word Tanuki in the end. Each region of Japan has its own distinct style of tanuki udon.<\/p>\n\n\n\n
We\u2019ve had a brief introduction to Tanuki Udon. Let\u2019s prepare the ingredients and start making this menu.<\/p>\n\n\n\n
Ingredients <\/strong>(for 2 servings)<\/p>\n\n\n\n \u2022 2 blocks of udon noodles (if using dry noodles, use about 200g; if using fresh or frozen noodles, use about 400g) Ingredient preparation<\/strong><\/p>\n\n\n\n \u2022 Udon noodles: Bring water to a boil. If using fresh or frozen noodles, bring them to a boil for about 1 minute. In case of using dry noodles, boil according to the directions on the packet. Stir constantly to prevent the lines from sticking together. When the noodles are cooked, immediately put them in a bowl of ice and water. When the noodles have cooled, drain the water and set them aside. Serving method<\/strong><\/p>\n\n\n\n \u2022 Arrange the udon noodles and side dishes in a bowl. Cold Tanuki Udon Various types of cold noodles are unquestionably popular summer dishes in Japan. It doesn\u2019t matter if it\u2019s ramen, soba, somen, or udon that can be eaten cold as well. The cold noodles menu has a variety of toppings or soup variations, such as Hiyashi Chuka, Nagashi Somen, Zaru Soba, and Tanuki Udon, […]<\/p>\n","protected":false},"author":1,"featured_media":1518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"21","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/posts\/1515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/comments?post=1515"}],"version-history":[{"count":0,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/posts\/1515\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/media\/1518"}],"wp:attachment":[{"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/media?parent=1515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/categories?post=1515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/daishothai.com\/th\/wp-json\/wp\/v2\/tags?post=1515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2022 about 160 ml. mentsuyu sauce or instant concentrate cold noodles soup (80 ml.\/1 serving)
\u2022 Water for mixing the sauce according to the recipe specified on the bottle
\u2022 Ice for washing the udon noodles and putting them in the cold noodles soup.
\u2022 1 piece of radish (about 5 cm.)
\u2022 2 tablespoons of dried wakame seaweed
\u2022 8 tablespoons of Tenkasu
\u2022 1 onsen egg or boiled egg (cut in half)
\u2022 1 bit of Japanese cucumber<\/p>\n\n\n\n
\n\n\n\n
\u2022 Japanese cucumber: Slice into thin slices, then cut into small strips, and set aside.
\u2022 Radish: Peel the radish, scrape and squeeze out the water, and set aside.
\u2022 Wakame: Soak dried wakame for 15 minutes in water, then rinse thoroughly, squeeze out water, and set aside.
\u2022 Mentsuyu: Pour the instant concentrate cold noodles soup or mentsuyu mixed according to the directions on the bottle into a bowl. Put some ice in it.<\/p>\n\n\n\n
\u2022 Pour cold noodles soup or mentsuyu into it before eating.<\/p>","protected":false},"excerpt":{"rendered":"