📝 About This Recipe
Originating from the Kagawa prefecture, the heartland of udon, Bukkake Udon is a minimalist masterpiece defined by thick, chewy noodles 'splashed' with a concentrated savory broth. Unlike traditional soup-based udon, this dish uses a potent dashi-soy reduction that coats each strand, allowing the texture of the wheat noodles to truly shine. It is a versatile classic that can be served steaming hot in winter or refreshingly chilled during the humid Japanese summer.
🥗 Ingredients
The Concentrated Broth (Tsuyu)
- 1 cup Dashi stock (Preferably Awase dashi made from kombu and bonito flakes)
- 1/4 cup Soy sauce (Usukuchi or light soy sauce is preferred for color)
- 1/4 cup Mirin (High quality sweet rice wine)
- 1 teaspoon Granulated sugar (To balance the saltiness)
The Noodles
- 2 packs Frozen Udon noodles (Sanuki-style frozen noodles offer the best 'mochi-mochi' texture)
- 2 quarts Water (For boiling the noodles)
Traditional Toppings
- 2 pieces Onsen Tamago (Slow-cooked soft poached eggs)
- 2 stalks Green onions (Finely sliced into rounds)
- 4 tablespoons Grated Daikon radish (Lightly squeezed to remove excess bitter liquid)
- 1 teaspoon Fresh ginger (Finely grated)
- 2 tablespoons Tenkasu (Crunchy tempura bits)
- 1 small handful Katsuobushi (Dried bonito flakes for extra umami)
- 1 teaspoon Toasted sesame seeds (Lightly crushed)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
- 1/2 piece Sudachi or Lime (For a bright citrus finish)
👨🍳 Instructions
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1
In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar for the tsuyu broth.
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2
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Simmer for 2 minutes to cook off the raw alcohol from the mirin.
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3
Remove the broth from heat. For hot udon, keep it warm on the lowest setting. For cold udon, let it cool to room temperature then chill in the refrigerator.
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4
Prepare your garnishes: finely slice the green onions, grate the ginger, and grate the daikon radish. Squeeze the daikon gently to remove excess water so it doesn't dilute the sauce.
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5
Bring a large pot of water to a rolling boil. Do not add salt, as udon noodles already contain salt.
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6
Add the frozen udon noodles to the boiling water. Use chopsticks to gently loosen them as they thaw. Cook according to package instructions (usually 1-2 minutes for frozen, or 10-12 minutes for dried).
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7
Once the noodles are 'al dente' and bouncy, drain them immediately into a colander.
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8
If serving cold, rinse the noodles vigorously under cold running water to remove excess starch and stop the cooking process. If serving hot, simply drain well and proceed to the next step.
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9
Divide the noodles into two deep serving bowls.
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10
Pour approximately 1/4 to 1/2 cup of the concentrated tsuyu broth over each bowl of noodles. The noodles should not be submerged; the broth should just pool at the bottom.
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11
Place an Onsen Tamago (or a soft-poached egg) in the center of the noodles.
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12
Arrange the grated daikon, ginger, green onions, and tenkasu in neat piles around the egg.
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13
Top with a sprinkle of katsuobushi, sesame seeds, and a dash of shichimi togarashi.
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14
Serve immediately with a wedge of sudachi or lime on the side to be squeezed over just before eating.
💡 Chef's Tips
Use frozen udon rather than shelf-stable vacuum-packed ones; the frozen variety has a significantly better 'koshi' (chewiness). Don't skip the rinsing step for cold udon; rubbing the noodles under water removes surface starch for a cleaner mouthfeel. If you cannot find dashi, a high-quality dashi powder (hon-dashi) mixed with water works in a pinch, but fresh dashi is superior. Adjust the strength of the broth to your liking; if it is too salty, add a tablespoon of water or extra dashi. Tenkasu (tempura bits) adds a vital fatty crunch; if you don't have them, crushed rice crackers can provide a similar texture.
🍽️ Serving Suggestions
Pair with a side of vegetable or shrimp tempura for a classic 'Ten-Bukkake' experience. Serve with a glass of chilled Mugicha (roasted barley tea) to cleanse the palate. A small side of Japanese pickles (Tsukemono) provides a nice acidic contrast to the savory broth. For a complete meal, serve alongside a piece of grilled salted mackerel (Saba Shioyaki). Cold Bukkake Udon is particularly refreshing when served with a crisp, dry Junmai Ginjo sake.