A Flavor of Kurashiki City: Cold or Hot Bukkake Udon
This is an imitation of the famous bukkake udon from Furuichi (the name of a restaurant) in Kurashiki-city. I've been eating this Kurashiki speciality since I was a child. I was inspired by user "Pecchin-san's" tip to use tamari for her Ise Udon recipe, and was able to make a version of bukkake udon sauce I was happy with, so I uploaded it!
Measure the ingredients for the sauce by adding them to a measuring cup. It's easier that way.
From 110 ml of sauce you can get enough sauce for 4 servings, or 70 ml (4 tablespoons, 1 per serving).
Use microwaveable frozen udon noodles to save time, and follow the package instructions to heat. For 4 servings of sauce. Recipe by rie-tin
A Flavor of Kurashiki City: Cold or Hot Bukkake Udon
This is an imitation of the famous bukkake udon from Furuichi (the name of a restaurant) in Kurashiki-city. I've been eating this Kurashiki speciality since I was a child. I was inspired by user "Pecchin-san's" tip to use tamari for her Ise Udon recipe, and was able to make a version of bukkake udon sauce I was happy with, so I uploaded it!
Measure the ingredients for the sauce by adding them to a measuring cup. It's easier that way.
From 110 ml of sauce you can get enough sauce for 4 servings, or 70 ml (4 tablespoons, 1 per serving).
Use microwaveable frozen udon noodles to save time, and follow the package instructions to heat. For 4 servings of sauce. Recipe by rie-tin
Cooking Instructions
- 1
Put all the sauce ingredients as well as the kombu and bonito flakes in a pan, simmer for about 2 minutes to cook off some of the alcohol and slightly concentrate the sauce. Leave for 30 minutes.
- 2
Strain the sauce through a fine-mesh tea strainer or paper towel. This is enough mentsuyu for 4 servings.
- 3
Cook the udon noodles. If using frozen noodles as I did here, just heat them up in the microwave. If you're serving the noodles cold, rinse in cold water to cool. If you're serving them warm, keep warm after microwaving.
- 4
Put the noodles on a serving plate, add a tablespoon of sauce per serving, and garnish with the toppings. Drop an egg yolk on top to finish.
- 5
Mix everything together well before eating. Enjoy this cold in the summer and hot in the winter, or however you like.
- 6
This is the orginal udon bowl that inspired this recipe. My family gave rave reviews for my version. It's easy, so give it a try.
- 7
Postscript: The taste will vary a lot depending on the soy sauce you use. We use a rather sweet soy sauce. Taste and adjust the amount of sugar to your taste. The aim is to create a sweet-salty mentsuyu.
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