Bukkake Udon (Japanese Cold Noodles With Broth) Recipe

Bukkake Udon (Japanese Cold Noodles With Broth) Recipe

[Photograph: Vicky Wasik]

Japanese chilled udon noodles, served with a cold soy-based broth and topped with your choice of condiments, like grated fresh ginger, a soft-cooked egg, and scallions, are all you need to keep cool and fed in the summertime.

Why It Works

  • A mixture of soy, mirin, and sugar is blended with dashi to create a deeply flavorful broth in no time.
  • Having your choice of toppings and condiments means the bowl can be exactly as you want it.
  • Yield:Makes 2 bowls
  • Active time: 15 minutes
  • Total time:15 to 45 minutes, depending on cooling method

Ingredients

  • 1 tablespoon (15ml) mirin
  • 1 teaspoon (4g) sugar
  • 1/4 cup (60ml) soy sauce
  • 3/4 cup (180ml) homemade or instant dashi, chilled (see note above)
  • 2 (7-ounce; 200g) servings store-bought udon noodles
  • Assorted garnishes and toppings of your choice, such as bonito flakes, nori sheets, thinly sliced scallions, toasted sesame seeds, soft-cooked onsen eggs, grated fresh ginger, grated daikon radish, and pickled sliced ginger

Directions

  1. 1.

    Combine mirin, sugar, and soy sauce in a small saucepan and set over medium heat. Cook, stirring, until sugar is dissolved. Transfer to a bowl and set in the refrigerator to chill. (You can also rapidly cool by pouring mixture into a stainless steel mixing bowl and nesting that bowl in a slightly larger mixing bowl filled with ice water.)

  2. 2.

    Combine 1/4 cup of the soy/mirin mixture (kaeshi) with dashi and stir. Taste mixture and add remaining kaeshi if desired. Keep chilled.

  3. 3.

    In a medium pot of boiling water, cook udon until just tender, 2 to 3 minutes (or follow cooking time on package if it differs). Transfer to an ice bath to chill. Drain noodles well.

  4. 4.

    Transfer noodles to 2 soup bowls. Top with garnishes and condiments of your choice, then pour dashi broth into each bowl and serve.