Bukkake udon is a refreshing summer dish eaten in Japan that consists of cold boiled udon noodles and a variety of different sauces and garnishing combinations, depending on taste.
Common seasonings include ginger, vegetables, scallions, meat, poached egg and wasabi. Whilst Bukkake Udon is a filling and hearty dish, it is a fairly light meal, making it perfect for summer.
History & Cultural Significance
In the year 1241, a Rinzai monk named Enni presented flour milling technology to Japan from China, leading to the creation of udon noodles made from floured crops. Another story claims that a Buddhist priest named Kūkai brought these noodles to Shikoku during the Heian Era. He travelled to Tang Dynasty China during the 9th century for study and then Sanuki Province, where he adopted the recipe of udon noodles.
The word ‘Bukkake’ simply means splashing after pouring liquid in the Japanese language. Adding a delicious broth with splashing properties to traditional udon noodles lead to the ultimate creation of Bukkake Udon.
Japanese Bukkake Udon Recipe
Ingredients
For Noodles and sauce
- Pack of udon noodles - 1
- Mirin - 1 tbsp
- Soya sauce - 1 tbsp
- Dashi - 1/2 tbsp
- Sugar - 1/2 tbsp
- Salt - to taste
Toppings
- Sliced kamaboko fishcake - 1/4
- Nori seaweed - 1 sheet
- Pickled ginger - 1 tbsp
- Seaweed salad - 1 tbsp
- Paste of wasabi - 1 tbsp
- Flakes of tempura - 1 tbsp
- Poached egg - 1
- Sesame seeds - to taste
Instructions
- First make the sauce by mixing sugar, mirin, salt and soya sauce in a pan and boil.
- Then add 100 ml of water and dashi and stir to dissolve the dashi.
- Remove the pan from heat and store in a cool place.
- Boil the udon noodles, drain, rinse with cold water and place in a large bowl and place aside, until used.
- Now, the sauce and noodles are ready you can prepare the topping. Place the seaweed salad in the water for five minutes and slice the kamaboko. Pour the sauce over cold boiled noodles and then add toppings.
- First, sprinkle the egg, seaweed salad, kamaboko and nori seaweed. After that, add the pickled ginger, paste of wasabi, sesame seed, poached egg and tempura flakes
- Your dish is ready to serve…