📝 About This Recipe
Hiyashi Udon is the ultimate Japanese summer refresher, featuring thick, chewy wheat noodles served ice-cold to highlight their unique 'koshi' texture. This dish celebrates the contrast between the neutral, silky noodles and a deeply savory, chilled dashi-based dipping sauce known as Tsuyu. Topped with a vibrant array of aromatics and crunchy tempura bits, it offers a clean yet deeply satisfying culinary experience that is as beautiful as it is delicious.
🥗 Ingredients
The Noodles
- 2 packs Frozen Udon Noodles (Sanuki-style preferred for better chewiness)
The Dipping Sauce (Mentsuyu)
- 1 cup Dashi Stock (Awase dashi made from kombu and bonito flakes)
- 1/4 cup Soy Sauce (Use Japanese dark soy sauce (Koikuchi))
- 1/4 cup Mirin (Sweet rice wine)
- 1/2 tablespoon Sugar (Granulated white sugar)
The Aromatics & Garnishes
- 2 stalks Scallions (Finely sliced into rounds)
- 1 inch Fresh Ginger (Grated into a fine paste)
- 1/4 cup Tenkasu (Fried tempura batter bits for crunch)
- 4 pieces Shiso Leaves (Finely julienned)
- 1 tablespoon Toasted White Sesame Seeds (Lightly crushed to release oils)
- 1 teaspoon Wasabi or Grated Daikon (Optional for a spicy kick)
- 1 handful Kizami Nori (Shredded dried seaweed)
👨🍳 Instructions
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1
Start by preparing the dipping sauce (Tsuyu). In a small saucepan, combine the dashi, soy sauce, mirin, and sugar.
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2
Bring the mixture to a gentle simmer over medium heat. Stir occasionally to ensure the sugar is completely dissolved.
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3
Once simmering, remove from heat immediately. Pour the sauce into a heat-proof glass container and let it cool to room temperature.
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4
Place the cooled sauce in the refrigerator for at least 30 minutes, or the freezer for 10 minutes, as it must be served ice-cold.
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5
Prepare your garnishes while the sauce chills. Finely slice the scallions, grate the ginger, and julienne the shiso leaves. Arrange them neatly on a small side platter.
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6
Bring a large pot of water to a rolling boil. Do not add salt, as udon noodles typically contain enough salt already.
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7
Add the frozen udon noodles to the boiling water. Use chopsticks to gently loosen them as they thaw.
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8
Cook the noodles according to the package instructions (usually 1-2 minutes for frozen, or 8-10 for dried). Test a noodle for a 'firm-to-the-bite' texture.
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9
Immediately drain the noodles into a colander and rinse them under cold running water.
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10
Vigorously scrub the noodles with your hands under the cold water. This removes excess starch, ensuring a clean flavor and preventing them from sticking.
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11
Transfer the noodles to a bowl of ice water for 1 minute to 'shock' them, which locks in that signature chewy texture.
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12
Drain the noodles thoroughly, shaking the colander to remove all excess water which would otherwise dilute the sauce.
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13
Divide the cold noodles into two serving bowls. You can place a few ice cubes on top or underneath the noodles to keep them chilled during the meal.
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14
Pour the chilled dipping sauce into two small individual dipping cups (soba choko).
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15
Serve immediately. Diners should add the aromatics (ginger, scallions, sesame) into the sauce cup to their liking before dipping the noodles.
💡 Chef's Tips
Always use frozen udon over shelf-stable vacuum-packed ones; the texture of frozen udon is far superior and closer to fresh. The 'washing' step is crucial—don't be afraid to be firm when rubbing the noodles under cold water to remove the slippery starch. If you are short on time, you can use store-bought concentrated 'Mentsuyu' and dilute it with ice water. For the best flavor, toast your sesame seeds in a dry pan for 30 seconds just before serving. Ensure the dipping sauce is truly cold; a lukewarm sauce will ruin the refreshing nature of the dish.
🍽️ Serving Suggestions
Pair with a side of light, crispy vegetable or shrimp tempura for a classic 'Ten-Zaru' experience. Serve with a chilled glass of Mugicha (roasted barley tea) to enhance the nutty notes of the sesame. A side of pickled cucumbers (Sunomono) provides a bright acidity that cuts through the savory dashi. For a complete meal, add a small bowl of Inari Sushi (sweet tofu skin rice balls). Finish the meal by diluting the remaining dipping sauce with a little hot noodle water to drink as a savory broth.