Featured Comment:
“I made myself a portion for 1 and added powder ginger to the broth since i didnt have fresh ginger. only added korean pepper flakes and green onions since that is the only topping i had and its really good! simple but tasty and perfect on a warm day!”
– Emily (from Pintrest)
Simple Cold Udon with a Variety of Toppings
This udon dish (known as “bukkake udon”) is a regional specialty from Okayama and Kagawa. It’s characterized by its rich broth, which is poured generously over udon noodles. This dish is different from the kake udon because it has a stronger tsuyu sauce that is really highlighted when coated over the thick udon noodles.
It’s available in both hot and cold versions, so it’s a great choice for any season.
Ingredients & Substitution Ideas
- Dashi stock: The essential base for our sauce. Choose from traditional dashi or a plant-based version. Pressed for time? You can try instant dashi granules or packets for a quick fix.
- Soy sauce: Check out my comprehensive soy sauce guide on the blog to discover the perfect variety for Japanese cuisine.
- Mirin: For authentic flavor, look for “hon mirin” (本みりん).
- Sugar: While regular white sugar works well, I’ve recently fallen in love with light brown cane sugar.
- Ice cubes: These multitaskers not only cool your sauce, but also achieve the perfect consistency through controlled dilution in this recipe.
- Udon noodles: Choose from dried, pre-boiled, frozen or fresh udon, depending on what’s available in your area. Feeling adventurous? Try my homemade udon recipe!
- Egg yolk: Opt for pasteurized eggs to ensure food safety.
- Other toppings: Chopped green onion, tempura flakes (agedama/tenkasu), grated ginger, and grated daikon radish. Explore our extensive topping suggestions in the section below to customize your perfect bowl!
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Jump to Full Recipe Measurements
Topping Ideas
This type of udon is celebrated for its simplicity, but the choice of toppings can vary from restaurant to restaurant. Here are a few suggestions to spice up your dish:
Toppings I Used in My Recipe:
- Egg yolk
- Chopped green onions
- Tempura flakes (tenkasu/agedama)
- Grated ginger
- Grated daikon
Additional Topping Suggestions:
- Mentaiko (spicy cod roe)
- Boiled whitebait (tiny fish)
- Citrus: Lemon, Lime, Sudachi, Kabosu (for a tangy kick)
- Cucumber (for a refreshing crunch)
- Shiso leaves (adds a unique flavor)
- Okra (for texture and a slight gooeyness)
- Natto (fermented soybeans)
- Sesame seeds (for a nutty touch)
- Katsuobushi (bonito flakes for a smoky umami flavor)
- Boiled egg or Onsen tamago for those who prefer cooked eggs.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Mixed Udon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Pour the dashi liquid, soy sauce, mirin, and light brown sugar into a saucepan and mix. Boil for 1 minute over medium heat to burn off the alcohol in the mirin.
If serving cold, turn off the heat and add some ice cubes to cool the sauce quickly. If you’re serving hot udon, add water and reheat right before serving.
Cook the udon according to the instructions on the packaging. Once cooked, pour through a colander to drain and rinse with fresh water to remove any excess starch.
Use cold water for the cold version and chill them in the colander with a few ice cubes. If serving hot, rinse with hot water.
Divide the udon into serving bowls and add the sauce.
Add your choice of toppings and mix well before eating.
Enjoy!
Jump to Full Recipe MeasurementsI hope you enjoy this Cold Mixed Udon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Udon Recipes
- Zaru Udon (Cold Udon with Mentsuyu Dipping Sauce)
- Kake Udon (Basic Hot Udon Soup)
- Hiyashi Tanuki Udon (Cold Udon Salad with Tempura Bits)
- Ebiten Udon
Want more inspiration? Explore my Udon Roundup Post for a carefully selected collection of tasty udon recipe ideas to spark your next meal!
Chilled Udon with Rich Broth
Ingredients
Base Recipe
- 4 tbsp dashi stock liquid, not powder! Use shiitake/kombu dashi for plant-based diets
- 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 the hot version
- 2 portions udon noodles
- ice (optional) to chill noodles quickly
Topping Options (see in post for more options)
- pasteurized egg yolk optional
- green onion (negi) green part, finely chopped
- tempura flakes (tenkasu) (agedama/tenkasu)
- grated ginger root or ginger paste
- daikon radish grated
- bonito flakes (katsuobushi) omit for plant-based diets
Instructions
- Pour 4 tbsp dashi stock, 3 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar into a saucepan and boil for 1 minute to burn off the alcohol in the mirin.
- If serving cold, add 3 large ice cubes to the sauce to quickly cool it and balance the flavor. If serving hot, dilute with hot water instead (or add water before turning off the heat).
- Cook 2 portions udon noodles according to the instructions on the packaging. Once cooked, pour through a colander and rinse with fresh water to remove the starch. (Use cold water for cold udon and add a few ice cubes to make them extra cold. For the hot version, rinse with freshly boiled water.)
- Divide the noodles and sauce into serving bowls.
- Top each portion with your choice of toppings. I used pasteurized egg yolks, green onion, tempura flakes (tenkasu), grated ginger root and daikon radish. (See in post for more ideas.)
- Enjoy!
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