When it comes to Japanese cuisine, few dishes encapsulate simplicity and purity quite like cold udon. Among the varieties celebrated across Japan, Tanumaruya cold udon from the Kanto region has garnered a special place in the hearts of many. Its thick, chewy noodles paired with refreshing dipping sauce and various toppings make it a summertime favorite. While Tanumaruya is a beloved establishment renowned for its cold udon, making this delightful dish at home is both feasible and rewarding. Here’s how to bring the taste of Kanto to your kitchen in a plain and simple way.
Understanding Tanumaruya Cold Udon
Originating in the Kanto region, Tanumaruya cold udon is characterized by its thick, smooth noodles made from highquality wheat flour. The cold serving style accentuates udon’s natural flavor and texture, providing a satisfying meal that’s perfect on a hot day. Typically served with a chilled dipping sauce called “tsuyu” and garnished with scallions, wasabi, or tempura, the dish is a balance of refreshing and umami flavors.
Ingredients You’ll Need
To recreate Tanumaruya cold udon, you’ll need the following ingredients:
For the Udon Noodles:
2 cups allpurpose flour
1/2 teaspoon salt
1/2 cup water (approximately, adjust as necessary)
For the Tsuyu Dipping Sauce:
1/2 cup dashi stock (you can use instant dashi powder)
1/4 cup soy sauce
2 tablespoons mirin
Optional: additional toppings like chopped scallions, wasabi, grated daikon, or shrimp tempura.
StepbyStep Preparation
1. Making the Udon Noodles
Mix the flour and salt: In a mixing bowl, combine the allpurpose flour and salt thoroughly.
Add the water: Slowly add water a little at a time and knead with your hands until the mixture comes together into a dough. The dough should be firm yet pliable (not sticky).
Knead the dough: On a floured surface, knead the dough vigorously for about 10 minutes until smooth.
Rest the dough: Wrap the dough in plastic and let it rest for 30 minutes. This helps relax the gluten, making it easier to roll out.
2. Rolling and Cutting the Noodles
Roll out the dough: After resting, divide the dough into two portions. Roll each out to a thickness of about 1/4 inch. Aim for an even thickness throughout.
Cut the noodles: Once rolled out, dust with flour. Use a sharp knife to cut the noodles into 1/4 inch wide strips. Gently fluff and separate the noodles to prevent sticking.
3. Cooking the Udon
Boil the noodles: Bring a large pot of salted water to a rolling boil. Carefully add in the udon noodles and cook for about 812 minutes until they are chewy but cooked through. Freshly made noodles will take less time compared to storebought ones.
Cool the noodles: Drain the cooked noodles under cold running water to stop the cooking process. This step also helps to achieve the desired texture for cold udon.
4. Preparing the Tsuyu Dipping Sauce
Combine the ingredients: In a small saucepan, combine the dashi stock, soy sauce, and mirin over medium heat. Stir gently and let it simmer for a few minutes before removing it from the heat. Allow it to cool completely.
Serving Your Tanumaruya Cold Udon
To serve, arrange the cooled udon noodles on a plate or in a bowl. Provide a small bowl of tsuyu dipping sauce on the side. Garnish with your choice of toppings like chopped scallions, a dab of wasabi, or even some tempura for added texture.
Final Thoughts
Enjoying Tanumaruya cold udon at home is an uncomplicated affair that pays homage to the delicious simplicity of Kanto cuisine. This dish not only cools you down on a hot day but also showcases the delightful characteristics of udon in a refreshing way. So, roll up your sleeves and give it a try—making your own cold udon may just become your new summer tradition!