Hiyashi Yamakake Udon (Chilled Udon With Grated Japanese Mountain Yam) Recipe

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Hiyashi Yamakake Udon (Chilled Udon with Grated Japanese Mountain Yam) in a bowl

The Spruce Eats / Maxwell Cozzi

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serving: 1 serving
Nutrition Facts (per serving)
582 Calories
2g Fat
115g Carbs
19g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 582
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 6398mg 278%
Total Carbohydrate 115g 42%
Dietary Fiber 4g 14%
Total Sugars 31g
Protein 19g
Vitamin C 10mg 49%
Calcium 105mg 8%
Iron 4mg 25%
Potassium 1548mg 33%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Hiyashi Yamakake Udon (Chilled Udon with Grated Japanese Mountain Yam)/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Hiyashi Yamakake Udon (Chilled Udon with Grated Japanese Mountain Yam) ingredients in bowls

    The Spruce Eats / Maxwell Cozzi

  2. 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.)

    Udon cooking in a pot on a burner

    The Spruce Eats / Maxwell Cozzi

  3. Drain the udon noodles in a colander, rinse with cold water.

    Udon noodles in a colander

    The Spruce Eats / Maxwell Cozzi

  4. Add ice cubes to the colander to chill the udon noodles (they're very refreshing when served ice-cold, especially in warmer weather).

    Udon noodles in a colander with ice

    The Spruce Eats / Maxwell Cozzi

  5. Transfer the chilled noodles to a deep dish or bowl.

    Udon noodles in a bowl

    The Spruce Eats / Maxwell Cozzi

  6. Add the grated yam over the chilled udon noodles.

    Udon noodles in a bowl with grated yam on top

    The Spruce Eats / Maxwell Cozzi

  7. Garnish yamakake udon with green onions, kizami nori, daikon and wasabi, if using.

    Garnish yamakake udon with green onions, kizami nori, daikon and wasabi

    The Spruce Eats / Maxwell Cozzi

  8. Pour the tsuyu dipping sauce over the yamakake and udon noodles. Serve immediately.

    Hiyashi Yamakake Udon (Chilled Udon with Grated Japanese Mountain Yam) in a bowl

    The Spruce Eats / Maxwell Cozzi

Tips

  • 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.