If you’re sniggering right now – shame on you! ‘Bukkake’ means splash in Japanese, and this is a chilled noodle dish that you ‘splash’ cold stock over to flavour it. The first time I made this I got the recipe from oyamake.com, but the site is down now. I didn’t have the right toppings so I improvised! It was delicious, and that’s coming from someone who doesn’t usually like udon noodles…
This is a really great summer dish for when it’s incredibly hot and steamy… It actually cools you down and refreshes you! Hopefully, we’ll have plenty of reason to make this dish this year…
Recipe for Bukakke Udon
- Around 100g dry udon noodles per person
- 1/3 cup mirin
- 1/3 cup soy sauce
- Instant dashi powder
- Your choice of topping (see below)
- Mix 1 cup water, 1/3 cup mirin and 1/3 cup soy sauce in a pan, heat and add some dashi stock sprinkles. Remove from heat and sit until cold. You won’t need all of this but it’ll keep for another day if you put it in the fridge in a sealed container.
- Cook the udon noodles according to the recipe on the packet, remove from heat, strain and wash until cold.
- Place the noodles in a bowl and add your toppings – mine are spring onions (scallions), toasted teriyaki nori sheets and some bonito flakes. You can also add boiled egg (according to about.com), grated daikon radish or tenkasu (dry tempura drippings). If you want some, add a smear of wasabi paste on top.
- Splash your sauce over the top, but be careful not to drown the noodles as the sauce is very strong!
This is the kind of thing you can knock up from storecupboard ingredients if you’re a Japanese food fanatic like I am – so I consider it to be quite a cheap dish, although if you had to buy everything in especially it’d probably cost a fair bit.