Bukkake Udon Noodles

Ease:: Simple
Serves:: 1
Prep time:: 10 minutes
Cook time:: 10 minutes
Total time:: 20 minutes

Our Japanese bukkake udon recipe will have you enjoying sensationally cold udon noodles during even the very hottest of days.

Ingredients

noodles and sauce:

1 pack fresh udon noodles

1 tbsp soy sauce

1 tbsp mirin

1/2 tsp sugar

1/2 tsp dashi

salt to taste

toppings:

1 sheet nori seaweed

1/4 kamaboko fishcake, sliced

1 tsp red pickled ginger

1 tsp wasabi paste

1 tbsp seaweed salad mix

1 tsp tempura flakes

pinch of sesame seeds

1/2 boiled egg

Method

Make the sauce: Mix 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and salt in a pan and bring the mix to the boil. Once done, add 1/2 tsp dashi and 100ml water and stir thoroughly so that the dashi is well dissolved. Remove from the heat and place the sauce in the fridge so it cools quickly.

Boil the udon: Begin by boiling 1 pack of udon in a pan for a few minutes until soft. Drain in a colander and rinse with cold water before adding them to a large donburi bowl. Set aside.

Prepare the toppings: Rehydrate the 1 tbsp seaweed salad mix in water for about 5 minutes. Slice your boiled egg and 1/4 kamaboko fish cakes. Once all of your toppings are ready, pour the cool sauce over the cold udon.

Add the toppings: Begin with the egg, kamaboko, seaweed salad mix and nori seaweed. Once done, add the 1 tsp red pickled ginger, 1 tsp wasabi paste and sprinkle with tempura flakes and sesame seeds. Serve cold.