Description
How to make rich and tasty bukakke udon. (Serves 2)
Ingredients
Bukakke Udon
- 4 tbsp dashi
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp light brown sugar
- 3 large ice cubes (to cool and dilute the sauce OR 90ml hot water for hot bukkake udon)
- 2 portions of udon noodles
- Extra ice to chill noodles quickly
Toppings (see in post for more options)
- 2 egg yolks
- 2 tbsp spring onion (green part) finely chopped
- 2 tbsp agedama/tenkasu tempura bits
- 2 tsp grated ginger
- 2 tbsp grated daikon
Instructions
- Pour dashi, soy sauce, mirin and brown sugar into a saucepan and bring to a boil.
- Allow the sauce to boil for 1-2 minutes to burn off the alcohol in the mirin and then remove from the heat.
- If serving cold, ice cubes to the sauce to quickly cool it and balance the flavour. If serving hot, add water while cooking instead.
- Cook udon noodles according to the packaging. Once cooked, pour through a colander and rinse with fresh water to remove the starch. (Use cold water for cold bukkake udon and add a few ice cubes to make them extra cold. For the hot version, rinse with freshly boiled water.)
- Divide the noodles into two bowls and drizzle each with the sauce.
- Top with egg yolk, chopped spring onions, agedama (tempura bits), grated daikon, grated ginger or your choice of toppings. (See in post for more options.)
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Noodles
- Method: Boiling
- Cuisine: Japanese
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