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Tanuki Udon

Tanuki Udon

  • serves 1
  • 15 minutes

Simple, but delicious Tanuki Udon is made with thick udon noodles in a dashi soup and sprinkled with tenkasu tempura flakes. Tanuki Udon is quick to make so it’s great to cook if you want real food but are short on time.

The most difficult part of this dish is its name. Known in Kanto, the prefectures surrounding Tokyo, as Tanuki Udon, it’s also called Haikara Udon in Kansai, the area around Osaka and Kyoto. It takes its name from tanuki ‘racoon dogs’ who are figures of fun in Japanese mythology.


1 portion udon noodles
1 sachet udon soup or dashi stock
1 tsp wakame seaweed
4 slices kamaboko
1 spring onion
250ml hot water
2 tbsp tenkasu tempura flakes

How To Prepare

  1. Bring a pan of water to the boil. Add your udon noodles, stirring them to make sure evenly spaced and won’t stick together. Cook for approximately 3 minutes depending on the thickness of your noodles.
  2. Slice your spring onion and kamaboko into bite sized pieces. Next, soak the wakame seaweed in cold water for 3 minutes to reconstitute. Leave to one side.
  3. Boil 250ml of water. Pour into the bowl you’ll be serving your noodles in and add the udon soup sachet, mixing well.
  4. Add your noodles and toppings, making sure to add the tenkasu tempura flakes last otherwise they’ll be soggy before you’ve even started eating.

Tips and Information

- Cooking times and water volume varies, so make sure you check your packet of udon soup, dashi or udon noodles before cooking.