Bukkake Udon
A quick and easy bowl of udon soup to put together. The flavors will tickle all of the senses!
Heat <quantity>4<unit>cups</unit></quantity> of water in a saucepan until it reaches <temperature>71<unit>°C</unit></temperature>
Add <quantity>3<unit>cups</unit></quantity> of katsuobushi
Remove from the heat and let it infuse for 10m
Strain the katsuobushi. The katsuo dashi is ready
Add <quantity>3<unit>cups</unit></quantity> of the dashi to a pan over medium heat
Add <quantity>½<unit>cup</unit></quantity> of soy sauce
Add <quantity>¼<unit>cup</unit></quantity> of sake. Bring to a simmer
Add <quantity>1<unit>tbsp</unit></quantity> of white sugar and stir to dissolve
Remove from the heat and let it cool at room temperature. The tsuyu is ready
Peel <quantity>1</quantity> daikon radish
Grate it through a medium hole
Press the daikon and discard liquid to get<quantity>1<unit>cup</unit></quantity>. Reserve the daikon
Add water to a large pot and bring it to a boil
Add <quantity>400<unit>g</unit></quantity> of udon noodles and cook for about 10m until al dente
Thinly slice <quantity>3</quantity> scallions
Drain the udon. Wash it with cool water
Transfer the udon to a bowl and soak it with <quantity>¾<unit>cup</unit></quantity> of the tsuyu
Add a handful of the grated daikon and make a nest in the middle to add <quantity>1</quantity> egg yolk
Add a handful of the sliced scallions. The bukkake udon is ready
Enjoy!
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