📝 About This Recipe
Tanuki Soba is a beloved Japanese comfort classic, named 'Tanuki' (raccoon dog) because it features crispy bits of fried tempura batter (tenkasu) instead of full tempura shrimp. This dish strikes a perfect balance between the earthy, nutty profile of buckwheat noodles and a deeply umami-rich dashi broth. It is a textural delight, where the crunchy tenkasu slowly absorbs the hot soup, becoming soft and flavorful with every spoonful.
🥗 Ingredients
The Noodles
- 200 grams Dried Soba Noodles (high-quality buckwheat noodles)
The Dashi Broth (Tsuyu)
- 3 cups Dashi Stock (homemade or high-quality instant kombu/katsuobushi dashi)
- 3 tablespoons Soy Sauce (preferably Japanese dark soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
- 1/4 teaspoon Salt (to taste)
The Signature Toppings
- 1/2 cup Tenkasu (crunchy tempura bits, store-bought or fresh)
- 4 slices Narutomaki (Japanese fish cake with pink swirl)
- 2 stalks Scallions (finely sliced into rounds)
- 1 tablespoon Wakame Seaweed (dried, then rehydrated in water)
- 1/2 piece Aburaage (optional; fried tofu pouch sliced into strips)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for garnish)
👨🍳 Instructions
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1
Begin by rehydrating the dried wakame seaweed in a small bowl of cool water for about 5 minutes. Once soft, drain and set aside.
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2
In a medium saucepan, combine the 3 cups of dashi stock, soy sauce, mirin, sugar, and salt. Bring the mixture to a gentle simmer over medium heat.
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3
Allow the broth to simmer for 2-3 minutes to let the flavors meld. Keep the broth on the lowest heat setting to stay hot while you prepare the noodles.
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4
Bring a large pot of water to a rolling boil. Do not add salt to the water, as soba noodles often contain salt already.
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5
Add the soba noodles to the boiling water, stirring gently with chopsticks to prevent them from sticking together.
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6
Cook the noodles according to the package instructions (usually 4-6 minutes). Be careful not to overcook; they should remain slightly firm (al dente).
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7
Once cooked, drain the noodles immediately into a colander. Rinse them thoroughly under cold running water, rubbing them gently with your hands to remove excess starch.
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8
To serve hot, quickly dip the rinsed noodles back into the boiling water or the hot broth for 10 seconds just to reheat them.
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9
Divide the hot, drained noodles between two deep ramen or soba bowls.
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10
Ladle the hot dashi broth over the noodles until they are just submerged.
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11
Top each bowl with a generous portion of tenkasu, two slices of narutomaki, a pile of rehydrated wakame, and the sliced scallions.
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12
Finish with a dusting of shichimi togarashi for a hint of heat and serve immediately while the tenkasu is still partially crunchy.
💡 Chef's Tips
Always rinse your soba noodles in cold water after boiling; this is the secret to a clean, non-gummy texture. If you can't find tenkasu, you can make your own by dropping small bits of tempura batter into hot oil. Use 'Hon-Dashi' for the broth if you don't have time to make dashi from scratch, but watch the salt levels. For a vegetarian version, ensure your dashi is made from kombu (kelp) and shiitake mushrooms rather than bonito flakes. Do not let the noodles sit in the broth too long before eating, as they will absorb the liquid and lose their bite.
🍽️ Serving Suggestions
Serve with a side of Inari Sushi (sweet vinegar rice in tofu pouches) for a classic 'Kitsune-Tanuki' combo. Pair with a glass of chilled dry Sake or a hot roasted Hojicha green tea. A small side of Japanese pickles (Tsukemono) provides a refreshing crunch between slurps. Add a soft-boiled 'Ajitama' egg on top for extra richness and protein.