We use cookies to give you the best possible experience on our website. Read our Privacy Policy to learn more.
Bukkake Udon Noodles

Bukkake Udon Noodles

Rated
Star recipeStar recipeStar recipeStar recipeStar recipe
by 11 people
Click to rate this recipe:
  • Recipe parson20160119 26781 hqf99x Serves 1
  • Recipe clock220160119 26781 1rpa8qd

Enjoy your favourite Japanese noodle soup flavours even during the hottest of summer days with Bukkake udon noodles. A delicious and umami-rich summer dish, bukkake udon are cold udon noodles with chilled dashi sauce poured over them and various meat, protein and vegetable garnishes scattered on top. Incredibly easy to make and perfect in the middle of a hot day.

Ingredients

1 pack fresh udon noodles
1 tbsp soy sauce
1 tbsp mirin
1/2 tsp sugar
1/2 tsp dashi
salt

toppings:
1 sheet nori seaweed
1/4 kamaboko fishcake
1 tsp red pickled ginger
1 tsp wasabi paste
1 tbsp seaweed salad mix
1 tsp tempura flakes
sesame seeds
1/2 boiled egg

How To Prepare

  1. Begin by boiling your udon in a pan for a few minutes until soft. Drain in a colander and rinse with cold water before adding them to your large donburi bowl and placing them to one side.

  2. Now let’s prepare our delicious dashi sauce. Mix the soy sauce, mirin, sugar and salt in a pan and bring the mix to the boil. Once done, add the dashi and 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.

  3. Now it’s time to prepare our toppings. Rehydrate the seaweed salad mix in water for about 5 minutes. Slice your boiled egg and kamaboko and once all of your toppings are ready, pour the cool sauce on your bowls of cold udon.

  4. The final step just takes a few minutes. All you need to do is to add the toppings beginning with the egg, kamaboko, seaweed salad mix and nori seaweed. Once done, add the red pickled ginger, wasabi paste and sprinkle with tempura flakes and sesame seeds and there you have it, a bowl of delicious Bukkake Udon Noodles.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL