Bukkake udon

Method

1. 1 Simmer the dried halibut kombu broth for 12 minutes, then season with soy sauce and mirin, and reduce to two-thirds of its original volume.
2. 2 Chill the sauce completely in the refrigerator for 2 hours.
3. 3 Boil udon noodles for 10 minutes, then rinse with cold water and soak in ice water for 60 seconds to firm them up.
4. 4 Bukkake means "to pour over," so the sauce is only poured enough to wet the noodles, not completely submerging them like in noodle soup.
5. 5 Arrange the cold noodles in a bowl and pour the cold sauce around them.
6. 6 Place grated radish, soft-boiled egg, green onions, and shaved tuna on top, then mix before eating.