Cold Udon with Dashi (Bukkake Udon) ぶっかけうどん

There is still udon left in the fridge, so Bit Bit decided to make udon for dinner. Since Bit Bit made kare udon previously, Bit Bit was thinking of something simple, and so bukkake udon will be made for dinner.

The dish took about 30 minutes to finish cooking.

Things that Bit Bit found out about bukkake udon:

• One can put any toppings that they like on the bukkake udon. For vegetarians, just add vegetables. For meat-lovers, add more meat. For seafood lovers, add some seafood.
• Bukkake udon is a type of cold udon.
• For people who loves chilli or spicy food, add some red chilli padi. Bit Bit finds it very yummy when bukkake udon is eaten with red chilli padi.
• This is a very simple dish to make, and is healthy too.
 

 

Ingredients that Bit Bit used for Bukkake Udon:

1. Pre-cooked Udon - 2 Packets of 200g Each
2. Water - About 500ml (Around 2.5 Cups)
3. Granulated Kelp Dashi - 2 Tsp (About 4gm)
4. Mirin - 3 Tbsp
5. Light Soy Sauce - 4 Tbsp
6. Beansprouts - 1 Cup
7. Canned Button Mushrooms - 4 Pieces
8. Baby Bok Choy (Xiao Bai Cai) - 4 Whole Stalks
9. Red Chilli - 2 Pieces

 

 

Method that Bit Bit used to make Bukkake Udon:

1. Boil 500ml of water in a pot.
2. Add in granulated kelp dashi, mirin and light soy sauce.
3. Bring to a boil and simmer for about 10 minutes. This will be the dashi soup base.
4. Bring another pot of water to boil.
5. Add in the udon and cook for about 2 to 3 minutes.
6. Remove the udon from the pot, and wash it under running water.
7. Place the udon in a bowl.
8. Bring another pot of water to boil.
9. Wash the beansprouts and set aside.
10. Wash the canned button mushrooms, squeeze them dry and set aside.
11. Wash the baby bok choy and set aside.
12. Wash the red chilli, cut off the head, remove the middle seeds, cut into thick slices and set aside.
13. When the pot of water boils, add in the baby bok choy and cook for about 1 to 2 minutes till the leaves turn dark green.
14. Remove the baby bok choy and let it dry for a while before placing them on top of the udon.
15. Add in the canned button mushrooms into the pot of boiling water and cook for about 3 to 5 minutes.
16. Remove the canned button mushrooms and let them dry for a while before placing it on top of the udon.
17. Add in the beansprouts into the pot of boiling water and cook for about 1 to 2 minutes.
18. Remove the beansprouts and let them dry for a while before placing them on top of the udon.
19. Place the red chilli slices on top of the udon too.
20. When ready to serve, pour the dashi soup base from the top into the bowl of udon, splashing the dashi on the toppings and udon.
21. Slurp and eat!