|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 115g||42%|
|Dietary Fiber 4g||14%|
|Total Sugars 31g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hiyashi yamakake udon or chilled udon noodles with raw grated Japanese mountain yam (also known as nagaimo or yamaimo) is a traditional Japanese noodle dish that is often enjoyed during warmer weather or hotter summer months.
It is a fairly simple dish in that udon noodles are cooked, chilled, and then served with a generous portion of freshly grated Japanese mountain yam (nagaimo or yamaimo). This dish is great for a light lunch or dinner.
"This dish came together very quickly. I've never tasted raw yamaimo before, and I was pleasantly surprised by its mild sweetness. I'll remember to add this next time I'm having udon noodle soup. I could definitely see how refreshing this would be on a hot summer night." — Diana Andrews
1 package frozen sanuki udon noodles
1 cup ice cubes
1 cup raw, peeled, grated Japanese mountain yam (nagaimo or yamaimo)
1 tablespoon thinly sliced green onions
1 tablespoon kizami nori (thinly sliced roasted seaweed)
1/2 tablespoon grated daikon radish, optional
1/2 teaspoon wasabi, optional
1 cup prepared tsuyu dipping sauce
Gather the ingredients.
Boil water in a medium saucepan, add 1 block of the frozen udon noodles and cook, about 2 minutes. (Because these are pre-cooked, boil them only until they’re heated through and serve al dente.)
Drain the udon noodles in a colander, rinse with cold water.
Add ice cubes to the colander to chill the udon noodles (they're very refreshing when served ice-cold, especially in warmer weather).
Transfer the chilled noodles to a deep dish or bowl.
Add the grated yam over the chilled udon noodles.
Garnish yamakake udon with green onions, kizami nori, daikon and wasabi, if using.
Pour the tsuyu dipping sauce over the yamakake and udon noodles. Serve immediately.
- Use frozen sanuki udon noodles for best results. Frozen noodles cook very quickly, and their texture is al dente.
- Use ice cubes to chill the noodles quickly.
- Use a traditional grater to grate the yamaimo. It tends to work better than a food processor as this tends to leave small chunks.
- For a quick and easy lunch or dinner, use prepared udon noodles sauce pre-made and available for purchase at Japanese grocery stores. You can also make a homemade noodle dipping sauce.