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A Flavor Of Kurashiki City: Cold Or Hot Bukkake Udon Recipe

A Flavor of Kurashiki City: Cold or Hot Bukkake Udon Recipe
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Serving : 4
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Prepare the ingredients before making A Flavor of Kurashiki City: Cold or Hot Bukkake Udon in your home. Then, follow these steps below to serve A Flavor of Kurashiki City: Cold or Hot Bukkake Udon for your family or friends.

Ingredients: A Flavor of Kurashiki City: Cold or Hot Bukkake Udon

  • 4 servings Udon noodles (I used frozen noodles this time)
  • For the mentsuyu:
  • 50 ml Soy sauce
  • 20 ml Sashimi or tamari
  • 30 ml Mirin
  • 10 ml Cooking sake
  • 1 1/2 tsp Sugar
  • 10 cm square piece Kombu for dashi stock
  • 3 grams Bonito flakes
  • Additions:
  • 1 per serving Raw egg yolk
  • 1 as much (to taste) Tempura crumbs
  • 1 as much (to taste) Shredded nori seaweed
  • 1 as much (to taste) Green onions (finely chopped)
  • 1 as much (to taste) Grated ginger
  • 1 as much (to taste) Ground sesame seeds

How to Make A Flavor of Kurashiki City: Cold or Hot Bukkake Udon

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make A Flavor of Kurashiki City: Cold or Hot Bukkake Udon in your home by yourself.

    Step 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.
  • Step 2
  • Strain the sauce through a fine-mesh tea strainer or paper towel. This is enough mentsuyu for 4 servings.
  • Step 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.
  • Step 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.
  • Step 5
  • Mix everything together well before eating. Enjoy this cold in the summer and hot in the winter, or however you like.
  • Step 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.
  • Step 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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