How to Make Cold Udon - Easy & Refreshing Recipe Inspired by Raku NYC

Summer Weekend Refreshment : Cold Udon Inspired by New York’s Raku

Cooking time : 10 mins

Dear noodle lovers. This weekend, when the summer heat was at its peak, my boyfriend and I decided to recreate a fresh and revitalizing dish I once tried at Raku, a well-known udon restaurant in NYC. The result? A delicious batch of Cold Udon that’s light, flavorful, and perfect for sweltering days.

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Why Cold Udon Is the Perfect Summer Dish

• Cooling comfort in hot weather , the chilled noodles help beat the heat.
• Refreshing flavors , the savory dipping sauce, green onion, and egg yolk create bright, balanced bites.
• Simple & quick , minimal prep, yet tastes like something special.
• Customizable , tweak the tsuyu ratio, add toppings, or stir in seasonal veggies.

Best of all, it’s inspired by Raku’s version,minus the line and ambiance, but complete with flavor.

Udon Noodle vs Soba Noodle: What’s the Difference?

Udon and soba are both traditional Japanese noodles, but they’re quite different in texture, flavor, and ingredients. Udon is made from wheat flour, giving it a thick, soft, and chewy bite. It’s usually white in color and has a mild taste, which makes it perfect for soaking up broths or dipping sauces. Soba, on the other hand, is made from buckwheat flour and is much thinner and darker, with a slightly nutty flavor. It’s often served chilled or in a light broth, and is especially popular during summer. If you’re looking for something hearty and chewy, go for udon. If you prefer something lighter and earthy, soba is the way to go.

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Ingredients You’ll Need for Cold Udon Noodles

Serves 2

• 300–400g of udon noodles (fresh, frozen, or dried)
• Tsuyu dipping sauce (ready-made concentrate): about ½ cup
• Cold water: to dilute the tsuyu according to taste
• 1 green onion, finely chopped
• Wasabi paste, to taste
• 1 egg yolk (quail egg yolk optional, but I used regular egg here)
• Ice cubes (optional, to keep the noodles chilled)

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How to Make Cold Udon at Home

Step 1: Cook & Chill the Udon

1. Boil the udon noodles following the package instructions.
2. Drain and rinse them thoroughly under cold running water.
3. Transfer the noodles to a bowl filled with ice water or add ice cubes to chill.
4. Let them rest for 1–2 minutes, then drain and transfer to a serving plate.

Tip: Don’t skip the ice water rinse,it not only cools the noodles but gives them a perfect chewy texture.

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Step 2: Prepare Fresh Toppings

• Finely chop one green onion , the sharper flavor is ideal for dipping sauce.
• Keep a small bowl of cold water ready if you want to rinse your green onion quickly after chopping to eliminate extra sharpness.

These fresh toppings elevate the dipping experience!

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Step 3: Mix the Tsuyu Dipping Sauce

1. In a bowl or small pitcher, add ½ cup of tsuyu concentrate.
2. If your Tsuyu sauce is not a ‘ready to serve’ product, add cold water to dilute the saltness, start with a 1:1 ratio (½ cup tsuyu + ½ cup water).
   Taste it: if it’s too salty, dilute further (2 parts water to 1 part tsuyu).
3. Adjust until it hits the sweet-savory balance you prefer.

Note: Many Japanese brands provide clear dilution instructions,follow those if you prefer consistency.

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Step 4: Add Garnishes & Egg Yolk

1. Stir in the chopped green onion.
2. Add a dab of wasabi, adjusting the amount to your taste,start small!
3. Crack the egg, carefully separate the yolk into the bowl.
   • If you want to echo Raku’s style, use a quail egg yolk instead.
4. Gently mix the yolk into the tsuyu,it adds silkiness and richness.

Tip: Mix just before eating so the yolk remains fresh and creamy.

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Step 5: Dip, Slurp & Enjoy

• Use chopsticks or a fork to take a small bundle of cold udon.
• Dip it into your prepared tsuyu mix, coating it evenly.
• Slurp loudly if you want,it’s the respectful, authentic way to enjoy Japanese noodles!
• Alternate with mouthfuls of tsuyu,it doubles as sippable soup.

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Summer-Friendly Serving Tips for Cold Udon

• Serve the noodles on a chilled platter or bamboo mat for visual appeal.
• Bring the tsuyu bowl to the table and stir gently to keep the yolk intact.
• You can add ice cubes to your tsuyu mix if it sits out,just remove before dipping.

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Variations & Creative Enhancements to Cold Udon Recipe

• Extra toppings: toasted sesame seeds, nori strips, or shiso leaves
• Spicy twist: a sprinkle of shichimi togarashi for heat
• Crunch addition: crispy tempura bits or tenkasu
• Citrus note: a dash of yuzu or lemon zest brightens the sauce
• Protein boost: top with sliced grilled chicken, shrimp, or tofu
• Seasonal veggies: add thin cucumber, radish, or avocado slices

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Why It Works

• Cold noodles soothe heat while retaining bounce and texture
• Balanced dipping sauce: umami from soy, a hint of wasabi heat, green onion freshness, and creamy yolk
• Minimal prep, big flavor , ideal for quick summer meals

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Prep & Storage Tips

• Make ahead: Prepare sauce and toppings ahead, refrigerate separately.
• Leftover noodles: Rinse well, toss lightly with sesame oil to prevent sticking, store in airtight container up to 2 days.
• Frozen udon tip: defrost under cold water before cooking for a fresher texture.

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Serving Suggestions & Pairings

• Side dishes: Japanese pickles (tsukemono), edamame, cucumber salad
• Beverages: cold barley tea, iced green tea, chilled sake, or light lager
• Plating: serve noodles on a bamboo mat over a shallow dish to catch drips

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Perfect For…

• Hot summer days when oven meals seem impossible
• Quick lunches that feel indulgent yet healthy
• Minimal prep dinners that still impress
• Light yet satisfying meals for family, guests, or casual gatherings

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• Sauce too salty? Add more water, taste and adjust.
• Wasabi too strong? Stir gently, taste, and dilute tsuyu or add more water.
• Noodles stuck together? Rinse longer under cold water and serve immediately.
• Egg yolk not mixing? Stir gently in tsuyu until glossy and well combined.

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Final Thoughts

Cooking inspired by restaurant dishes like Raku’s cold udon can bring high-end flavors to your home without stress. This version is fast, adaptable, and perfect for beating the summer heat,still maintaining that fresh slurp-worthy appeal.

As always, this Markdown version is fully editable,adjust ratios, swap garnishes, or substitute noodles. Let me know how you customize it and what toppings you love!

We love you make your own recipe based on our recipe!

I hope your summer weekend noodles are refreshing and delicious!