Cold Bukkake Udon
This is an easy and delicious cold udon dish that you can slurp down even on hot days. Topped with refreshing umeboshi, fresh tomatoes, and shredded nori, it's perfectly balanced nutritionally. Its charm lies in being quick to make with ingredients from your fridge. Served with a dipping sauce.
Cooking Steps
- 1
Slice the cucumber into thin strips (julienne) and the tomato into thin slices or crescent shapes. Remove the pit from the umeboshi and chop it with a knife. Slice the green onion into small rounds, and prepare the grated ginger.
Advice: Cutting vegetables just before serving allows you to enjoy their crispier texture. Soaking them in water to make them extra crisp is also recommended.
IngredientsCucumber 1/2stalkTomato 1/2pieceUmeboshi 2piecesGreen onion 1/4stalkGrated ginger 4g - 2
Bring plenty of water to a boil in a pot, then carefully add the eggs. Boil for 6 minutes and 30 seconds over medium heat, then immediately transfer to cold water and peel.
Advice: Cooling the boiled eggs immediately in cold water makes them easier to peel and stops the yolk from cooking further, resulting in a perfect soft-boiled consistency.
⏱ Boil eggs 390 secIngredientsEgg 2pieces - 3
In a small bowl, combine mentsuyu (2x concentrate) and water (for mentsuyu dilution) and mix well to create the dipping sauce. Chilling it in the refrigerator makes it even more delicious.
Advice: Always dilute mentsuyu according to the instructions on the package. If you don't have time to chill it, you can add a few ice cubes.
IngredientsMentsuyu (2x concentrate) 100mlWater (for mentsuyu dilution) 100ml - 4
Bring plenty of water to a boil in another pot, then add the udon (dried noodles). Cook according to package directions, then drain using a colander.
Advice: Dried udon noodles tend to boil over, so be careful with the heat and gently stir occasionally to prevent them from sticking. Always check the cooking time on the package.
IngredientsUdon (dried noodles) 400g - 5
Rinse the boiled udon noodles under cold water, removing any sliminess, and chill thoroughly. Drain well and arrange in a serving bowl.
Advice: Rinsing thoroughly with cold water strengthens the udon's chewiness (koshi) and makes it more delicious. Be careful not to dilute the dipping sauce by not draining the noodles well enough.
IngredientsUdon (dried noodles) 400g - 6
On top of the served udon, arrange the cucumber, tomato, chopped umeboshi, green onion, grated ginger, white sesame seeds, and shredded nori prepared in Step 1. Finally, add the peeled soft-boiled eggs from Step 2, and serve with the dipping sauce made in Step 3.
Advice: You can also add tempura bits (tenkasu) or shichimi togarashi (Japanese seven-spice blend) to your liking. Enjoy experimenting with various toppings.
IngredientsCucumber 1/2stalkTomato 1/2pieceUmeboshi 2piecesGreen onion 1/4stalkGrated ginger 4gWhite sesame seeds 2gShredded nori as appropriateEgg 2piecesMentsuyu (2x concentrate) 100mlWater (for mentsuyu dilution) 100ml
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