Sudachi and Sanuki Bukkake Udon

Name: Sudachi and Sanuki Bukkake Udon
Yield: Serves 2 servings
Cuisine: American
Ingredients: 8.5 oz (240 g) semi-dried udon noodles; 2/3 cup (160 ml) bukkake udon broth; 1 pinch bonito flakes; 1 teaspoon sesame seeds; 1 tablespoon sliced green onions; 1 sudachi (or substitute with lime if unavailable)

さぬきうどんの亀城庵 @cook_40094778

Enjoy a refreshing bukkake udon featuring Tokushima’s specialty sudachi citrus and Sanuki udon, both beloved in Kagawa Prefecture.
About this recipe:
Sudachi, often served with grilled fish like Pacific saury, is in season from July to November. If you have leftover sudachi from a fish dish, try using it as a topping for bukkake udon with this recipe.

さぬきうどんの亀城庵 @cook_40094778

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Ingredients

Serves 2 servings

8.5 oz (240 g)semi-dried udon noodles
2/3 cup (160 ml)bukkake udon broth
1 pinchbonito flakes
1 teaspoonsesame seeds
1 tablespoonsliced green onions
1sudachi (or substitute with lime if unavailable)

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Steps

1

Bring a large pot (about 5 quarts) of water to a boil. Add the udon noodles and gently stir with chopsticks to prevent sticking.
2

Cook the noodles according to their thickness. While they cook, slice the green onions and prepare the other toppings. If the water looks like it might boil over, reduce the heat slightly.
3

Drain the cooked noodles in a colander. Rinse and gently rub them under cold water, changing the water 3 or 4 times. Drain well and transfer the noodles to serving bowls.
4

Top the noodles with sliced green onions, sesame seeds, and bonito flakes. Squeeze the sudachi over the top and enjoy.