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–+ servings

Chilled BK Udon with Oroshi Daikon

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Base Recipe

Topping Options (see in post for more options)

Instructions 

  • Pour 4 tbsp dashi stock, 3 tbsp Japanese soy sauce (koikuchi shoyu), 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.
    Boiling udon sauce in a small saucepan
  • If serving cold, add 3 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).
    udon tsuyu sauce with ice cubes
  • 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.)
    Udon noodles in Colander
  • Divide the noodles and sauce into serving bowls.
    udon noodles in sauce in a bowl
  • Top each portion with your choice of toppings. I used pasteurized egg yolks, finely chopped green onions, tempura flakes (tenkasu), grated ginger root and grated daikon radish (daikon oroshi). (See in post for more ideas.)
    Chilled udon topped with egg yolk, chopped green onion, grated daikon, tempura bits and bonito flakes
  • Enjoy!

Notes

For serving, layer colorful toppings like egg yolk, green onions, and tempura flakes to create an eye-catching presentation.
Fridge storage: Sauce only in airtight container, up to 3 days. Cooked udon noodles not recommended.
Meal Prep: Make sauce in larger batches and store in the fridge for up to 3 days. Cook noodles fresh each time.
Serving ideas: Crispy Agedashi Dofu, Spinach Ohitashi Salad, Grilled Mackerel (Saba Shioyaki), Japanese grilled salted salmon