Authentic Japanese Udon Noodles – Cold, Brothy, and Flavorful Recipe

Beat the summer heat with this delightful bowl of cold udon noodles drenched in a flavorful dashi-based broth. Perfect for warm days, this customizable dish offers a satisfying meal without weighing you down.

Bukkake udon, despite its potentially eyebrow-raising name, is a wholesome and delicious Japanese dish. The term “bukkake” in this context simply refers to the act of pouring or splashing the tasty broth over the chilled noodles. It’s a culinary tradition that predates any other associations with the word.

This dish shines in its simplicity and adaptability. The foundation is always the same: chilled udon noodles and a savory, cold broth. But the toppings? That’s where you can let your creativity run wild!

The Art of Udon

Udon noodles, the star of this dish, are thick wheat noodles that offer a delightful chewy texture. While both dried and fresh versions are available, fresh udon noodles provide a superior eating experience with their slippery texture and perfect al dente bite. You can often find these in the freezer section of Asian grocery stores, where they’ll keep well for several months.

Cooking udon is a breeze: simply boil until tender, then shock in an ice bath to halt the cooking process and chill the noodles.

Crafting the Perfect Broth

The broth for bukkake udon is a masterpiece of umami flavors. It starts with kaeshi, a concentrated mixture of soy sauce, mirin, and a touch of sugar for balance. This flavorful base is then combined with dashi, a traditional Japanese stock, resulting in a broth that’s salty, savory, and incredibly complex.

Topping it Off

The true joy of bukkake udon lies in its customizable nature. Some popular toppings include:

• Nori (dried seaweed sheets)
• Freshly grated ginger
• Pickled ginger
• Toasted sesame seeds
• Grated daikon radish
• Bonito flakes
• Thinly sliced scallions
• Onsen egg (a perfectly soft-cooked Japanese-style egg)

Feel free to mix and match these toppings or add your own favorites to create your perfect bowl of bukkake udon.

Bukkake Udon (Japanese Cold Noodles With Broth) Recipe

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 notes)
• 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. In a small saucepan, combine mirin, sugar, and soy sauce over medium heat. Stir until the sugar dissolves completely. Transfer this mixture (kaeshi) to a bowl and refrigerate to chill. For rapid cooling, pour the mixture into a stainless steel bowl nested in a larger bowl filled with ice water.
2. Mix 1/4 cup of the chilled kaeshi with the dashi and stir well. Taste the resulting broth and add more kaeshi if desired. Keep the broth chilled until ready to use.
3. Bring a medium pot of water to a boil. Cook the udon noodles until just tender, about 2 to 3 minutes (or follow package instructions). Immediately transfer the noodles to an ice bath to chill. Once cold, drain the noodles thoroughly.
4. Divide the chilled noodles between two soup bowls. Arrange your chosen toppings and garnishes over the noodles. When ready to serve, pour the cold dashi broth over the noodles and enjoy your refreshing bukkake udon!

Notes

For convenience, you can use an equal amount of instant dashi in place of homemade dashi with excellent results. Feel free to adjust the ratio of kaeshi to dashi according to your taste preferences. Use more dashi for a lighter, less salty broth, or less dashi for a more intense flavor profile.