Photograph of the finished Bukkake udon

Japan · Mì udon lạnh rưới xốt đậm Bukkake udon

Bukkake udon

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 1.8 lb
  • Photograph of Dried flounder Dried flounder 2.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of White radish White radish 14.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 0.8 oz

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.
Start cooking