How to make ★Bukkake Udon★easy Japanese udon noodles(EP125)

Posted on Posted in Japanese traditional recipes, noodles

Today I’m going to be making, Bukkake Udon.

Have you ever tried Japanese Udon noodles? It’s thick wheat noodles served with Dashi or Mentsuyu.

Bukkake Udon is often called Japanese fast food. Top with tempura of your choice, and you can make your own Udon bowl.

 

When it comes to the food we are eating on daily basis like Udon, needs more explanations.

 

First, “Onsen Tamago.”

literally translated into “Hot spring egg.”

The name is from an old cooking method, using the heat from hot spring water.

It’s a half-cooked very soft egg which is an indispensable component for Bukkake udon.

You can find it in Japanese grocery store, but it is easy to make!

Pour boiling water over eggs, and leave them with the lid on for a while.  That’s it!!

You will have perfectly soft cooked egg at home.

The cooking time is below.

 

2 eggs                              3 eggs                              4 eggs

Medium size egg ~60g (~2.1 oz)                     10 mins                          14  mins                          16 mins

Large size egg   ~70g (~2.5 oz)                     15mins                           18 mins                           20 mins

Extra large size egg 70g~(2.5 oz~)         18 mins                          20 mins                          23 mins

 

Second, Udon noodles.  

Which Udon noodles should we choose?

I definitely choose frozen.

Frozen Udon has a rubbery and bouncy texture rather than chilled or dried noodles.

Udon noodles are quite popular in Kagawa prefecture, and they say the frozen is their go-to when they make Udon at home.  That’s why I always choose frozen.  

 

Third, the temperature.

There are types of style, according to the serving temperature.

 

Atsu-Atsu: hot noodle & hot Dashi (or Mentsuyu)

Hiya-Hiya: cold noodle & cold Dashi (or Mentsuyu)

Hiya-Atsu: cold noodle & hot Dashi (or Mentsuyu)

Atsu-Hiya: hot noodle & cold Dashi (or Mentsuyu)

 

Hot noodles has softer texture, but it absorbs more dashi.  And, you can taste more flavor of “wheat.”

Cold noodles has more bouncy and chewy texture.  More easy to slurp with dashi compare to hot noodles, in my opinion.

Choose hot or cold Dashi (or Mentsuyu) to your liking.

 

I like Atsu-Hiya for Bukkake udon noodles.

Have fun with making your own Udon noodles!

 

Chikuwa tempura is super popular among Japanese, so try it if you find it.

If you can’t access to Chikuwa, try chicken breast, squid, shrimp.

Please refer to Margame seimen website.

 

Break Onsen Tamago and mix the runny yolk with udon noodles. It tastes so so so good!

Umami from my homemade Mentsuyu and the tempura batter makes udon extra delicious!

Give it a try and let me know how you like it!

 

Bukkake Udon

Japanese fast food
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Japanese
Keyword: bukkake udon, chikuwa, how to make udon noodles, japan,, japanese food, onsen tamago, tempura, udon, udon noodles
Servings: 2 servings
Cost: $8

Equipment

  • pot
  • frying pan

Ingredients

  • 2 Chikuwa fish cake
  • 2 eggs (Extra-large) room temp.
  • 5~6 Shiso leaves
  • 2 servings Udon noodles (frozen) any Udon is OK

aromatics

  • 2 tsp grated ginger
  • 2 stalks scallion

tempura batter

  • 2 tbsp tempura flour
  • 1~2 tbsp water

Mentsuyu

  • ¼ cup Mentsuyu
  • ¼ cup water

Instructions

  • 〈Onsen Tamago〉
    Put room temperature eggs in a pot, pour a generous amount of boiling water to cover. Put the lid on and leave it 20 mins. I use extra-large eggs, but you can adjust the time for the size of your egg. (See above)
    Add some ice cubes to stop cooking after cooking-time.






  • Take out your frozen udon noodles from the package. You can prepare the delicious Udon in a microwave, according to your package instruction. 



  • 〈the aromatics〉 
    Grate ginger. ※You can use grated ginger in a tube.
    Slice your scallion thinly.



  • 〈tempura〉
    Cut in half your Chikuwa fish cake. Chikuwa tempura is the Number 1 classic topping for udon noodles. 
    Dust your Chikuwa and Shiso leaves with flour. 
    Mix well tempura flour and water in a bowl. The consistency is like a little bit thicker than crepe batter. 

    Heat the oil up to 180℃. When you drop a batter, it sink to the bottom at first. The batter float to the surface in 2 to 3 seconds is 180℃. 

    Cover prepared Shiso leaves with tempura batter and deep fry until the outside is crispy to touch. Do the same to Chikuwa fish cakes. Usually, thick tempura batter is not appreciated, but this is an exception. 

    The thicker batter absorbs dashi or Mentsuyu, and it tastes so good! And vice versa. The oil from tempura gives dashi or Mentsuyu a good richness and makes Udon tastes even better. 



  • 〈Mentsuyu〉
    Add the same amount of water to my homemade Mentsuyu. Of course, you can use store-bought. Follow the instruction of the package. 



  • 〈Assemble〉
    Transfer hot udon noodles onto a shallow bowl. 
    Top with Chikuwa tempura, Shiso leaves tempura, make a well in the center, crack your Onsen Tamago into it.
    Add in aromatics as much as you want.
    Pour your Mentsuyu over Udon noodles. Sprinkle toasted sesame seeds for the final touch. 



Video

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