Bukkake Udon Recipe

A bowl of bukkake udon
imagenavi / Getty Images
    45 mins
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Bukkake Udon is a very simple noodle dish that's very common in Japanese cooking. This version is a cold dish with thick, creamy soy sauce and dashi-based broth, and toppings. Katsuobushi, or dried bonito flakes, are used in this particular recipe, but you can use a variety of toppings, including grated daikon radishes, grated ginger, boiled eggs, sliced green onions much more.

Bukkake describes the act of splashing liquid on something. In this dish, the liquid is a cold dashi-based broth, splashed onto the chilled udon noodles. Udon is a type of thick Japanese noodle made with wheat flour and often served either in soups or fried. Udon ​are available in both fresh and dried form in most Asian grocery stores. The dried noodles will last longer, but fresh noodles have a more slippery texture and a nicer al dente bite. They're often available in the freezer section as well, and you can store them for several months before freezer burn will get the best of them and mess with their texture.

The Broth

The broth involves first making what's called ​kaeshi, which is a concentrated mixture of soy sauce and mirin, with just a little sugar to balance the flavors. The kaeshi is then blended with dashi to make the broth. It's salty and savory, with layer upon layer of complexity.

Toppings to Consider

The beauty of bukkake udon is just how perfect it is in the summertime, and how customizable it is to whatever toppings you desire and have available. It's flavorful and filling, but not heavy, and it's chilled to keep you nice and cool.

You can choose your own bukkake adventure, but here are some toppings to consider:

  • 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

What You'll Need

  • 4 portions udon noodles
  • For sauce: 1/2 cup soy sauce
  • 2 cups dashi soup stock
  • 3 Tbsp. mirin
  • 4 Tbsp. katsuobushi (dried bonito flakes)

How to Make It

  1. Mix soy sauce and mirin in a small pan. Put it on high heat and bring to a boil. Once done, add the dashi and water and stir thoroughly so that the dashi is well dissolved.
  2. Stop the heat. Cool the sauce in the fridge.
  3. Boil lots of water in a large pan. Put udon noodles in the pan and boil until soft, following package instructions.
  4. Drain noodles in a colander and cool udon noodles in cold running water quickly or in an ice water bath.
  1. Divide noodles into four bowls.
  2. Place katsuobushi and other your favorite toppings on top.
  3. Pour the sauce over the noodle right before eating.