We are making Bukkake Udon, cold udon served with dashi sauce, and Chikuwa Isobeage, fish cake tempura with aonori seaweed. Enjoy the refreshing cold udon with a variety of delicious toppings.
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Bukkake Udon Noodles and Chikuwa Isobeage Recipe (Cold Udon and Tempura with Aonori Seaweed)
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 20 minutes |
| Time for chilling the dashi sauce is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
2 packages Frozen Udon Noodles 1 Spring Onion Leaf 2 Shiso Leaves 3 cm Daikon Radish Toasted White Sesame Seeds Ginger Root 2 Eggs medium-size
Tempura
3 tbsp Cold Water 4 tbsp Tempura Batter Mix 1 tsp Aonori Seaweed 2 Chikuwa Fish Cake Frying Oil
Dashi Sauce
200 ml Water 2 1/2 tbsp Soy Sauce 1 tbsp Mirin 1 tsp Sugar 1/2 tsp Kombu Dashi Stock Powder (Granulated) 1/2 tsp Bonito Dashi Stock Powder (Granulated)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the toppings for the udon noodles. Chop the spring onion leaves into fine pieces.
- Chop off the stem of shiso leaves.
- Grate the daikon radish.
- Grate the ginger root.
- Let's make a soft boiled egg using a microwave oven. Crack the egg into a small microwave-safe bowl. To prevent the egg from bursting, pierce the yolk with a bamboo stick in 3 to 4 places.
- Cover the bowl with plastic wrap and microwave each egg at 500 watts for about 30 to 40 seconds. Adjust the cooking time according to the wattage of your microwave.
- Now, the soft boild egg is ready.
- Let's make tempura batter. Add cold water to a bowl.
- Sift the tempura batter mix into the bowl.
- Add the aonori seaweed.
- Lightly mix the batter and avoid overmixing.
- Let's make the dashi sauce. Add the water, mirin and sugar to a pot and turn on the burner.
- When it reaches a full boil, add the soy sauce and granulated dashi stock powder.
- Lightly stir and turn off the burner. When cooled, transfer it to a bowl and chill the dashi sauce in the refrigerator.
- Let's make Chikuwa Isobeage, fish cake tempura with aonori seaweed! Before deep-frying the tempura, check if the oil is hot enough.
- Dip the chikuwa, tube-shaped fish cake, into the batter.
- Deep fry the chikuwa in the hot oil at about 170 °C (338 °F).
- When it is cooked, place the chikuwa isobeage onto a paper towel to remove the excess oil.
- Let's cook the udon noodles.
- Drop the frozen udon noodles into a large pot of boiling water.
- Heat the udon for about 1 minute and then loosen up the noodles with chopsticks.
- Strain the noodles and rinse the udon with running water. Then, soak them in ice water and chill the udon noodles.
- Strain the udon and hit the strainer on a kitchen towel numerous times to remove the water thoroughly.
- Let's serve the udon with the toppings.
- Arrange the noodles in a bowl.
- Place the shiso leaf, chikuwa isobeage, soft boiled egg, grated daikon, grated ginger root onto the noodles.
- Sprinkle on the chopped spring onion leaves and toasted white sesame seeds.
- Finally, pour over the cold dashi sauce.
- Bukkake Udon is a great recipe for hot summer days!
Recipe Notes
The amount of tempura batter is a little large, so in addition to the chikuwa, you can deep-fry prawn, parsley, mushrooms, or other ingredients of your choice.
