Japanese cuisine · Dough, Pasta & Rice

Bukkake Udon

Ice-chilled udon topped with concentrated tsuyu, served with grated ginger, leek rings and sesame.

Ingredients · for 4 servings

• 600 g udon noodles
• 400 ml dashi
• 6 tbsp soy sauce
• 4 tbsp mirin
• 1 tsp sugar
• 1 tbsp grated ginger
• 1 bunch spring onions
• 10 cm daikon radish
• 1 tbsp sesame seeds
• 1 handful ice cubes

Instructions

1. For the tsuyu, bring dashi, soy sauce, mirin and sugar to a boil, reduce uncovered for 3 min. and then let it cool completely, ideally 1 hr. in the fridge.
2. Toast the sesame seeds in a dry pan over medium heat for 2 min. until fragrant and individual seeds start to pop, then remove immediately.
3. Finely grate the daikon and press out lightly, cut the spring onions into fine rings and grate the ginger.
4. Cook the udon in boiling water for 2–3 min., drain into a sieve and rub under running cold water with your hands until the surface starch is gone.
5. Briefly place the noodles in a bowl of water with the ice cubes, then drain very well — leftover water would otherwise dilute the tsuyu.
6. Pile the noodles into shallow bowls, pour the cold tsuyu over them and serve immediately sprinkled with daikon, ginger, spring onions and toasted sesame.