Bukkake Udon Noodles and Chikuwa Isobeage Recipe (Cold Udon and Tempura with Aonori Seaweed)
https://cookingwithdog.com/recipe/bukkake-udon/
Servings
2people
Cook Time
20minutes
Servings
2people
Cook Time
20minutes
Ingredients
Tempura
Dashi Sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let's prepare the toppings for the udon noodles. Chop the spring onion leaves into fine pieces.
    		 Let’s prepare the toppings for the udon noodles. Chop the spring onion leaves into fine pieces.
  2. Chop off the stem of shiso leaves.
    		 Chop off the stem of shiso leaves.
  3. Grate the daikon radish.
    		 Grate the daikon radish.
  4. Grate the ginger root.
    		 Grate the ginger root.
  5. 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.
    		 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.
  6. 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.
    		 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.
  7. Now, the soft boild egg is ready.
    		 Now, the soft boild egg is ready.
  8. Let's make tempura batter. Add cold water to a bowl.
    		 Let’s make tempura batter. Add cold water to a bowl.
  9. Sift the tempura batter mix into the bowl.
    		 Sift the tempura batter mix into the bowl.
  10. Add the aonori seaweed.
    		 Add the aonori seaweed.
  11. Lightly mix the batter and avoid overmixing.
    		 Lightly mix the batter and avoid overmixing.
  12. Let's make the dashi sauce. Add the water, mirin and sugar to a pot and turn on the burner.
    		 Let’s make the dashi sauce. Add the water, mirin and sugar to a pot and turn on the burner.
  13. When it reaches a full boil, add the soy sauce and granulated dashi stock powder.
    		 When it reaches a full boil, add the soy sauce and granulated dashi stock powder.
  14. Lightly stir and turn off the burner. When cooled, transfer it to a bowl and chill the dashi sauce in the refrigerator.
    		 Lightly stir and turn off the burner. When cooled, transfer it to a bowl and chill the dashi sauce in the refrigerator.
  15. Let's make Chikuwa Isobeage, fish cake tempura with aonori seaweed! Before deep-frying the tempura, check if the oil is hot enough.
    		 Let’s make Chikuwa Isobeage, fish cake tempura with aonori seaweed! Before deep-frying the tempura, check if the oil is hot enough.
  16. Dip the chikuwa, tube-shaped fish cake, into the batter.
    		 Dip the chikuwa, tube-shaped fish cake, into the batter.
  17. Deep fry the chikuwa in the hot oil at about 170 °C (338 °F).
    		 Deep fry the chikuwa in the hot oil at about 170 °C (338 °F).
  18. When it is cooked, place the chikuwa isobeage onto a paper towel to remove the excess oil.
    		 When it is cooked, place the chikuwa isobeage onto a paper towel to remove the excess oil.
  19. Let's cook the udon noodles.
    		 Let’s cook the udon noodles.
  20. Drop the frozen udon noodles into a large pot of boiling water.
    		 Drop the frozen udon noodles into a large pot of boiling water.
  21. Heat the udon for about 1 minute and then loosen up the noodles with chopsticks.
    		 Heat the udon for about 1 minute and then loosen up the noodles with chopsticks.
  22. Strain the noodles and rinse the udon with running water. Then, soak them in ice water and chill the udon noodles.
    		 Strain the noodles and rinse the udon with running water. Then, soak them in ice water and chill the udon noodles.
  23. Strain the udon and hit the strainer on a kitchen towel numerous times to remove the water thoroughly.
    		 Strain the udon and hit the strainer on a kitchen towel numerous times to remove the water thoroughly.
  24. Let's serve the udon with the toppings.
    		 Let’s serve the udon with the toppings.
  25. Arrange the noodles in a bowl.
    		 Arrange the noodles in a bowl.
  26. Place the shiso leaf, chikuwa isobeage, soft boiled egg, grated daikon, grated ginger root onto the noodles.
    		 Place the shiso leaf, chikuwa isobeage, soft boiled egg, grated daikon, grated ginger root onto the noodles.
  27. Sprinkle on the chopped spring onion leaves and toasted white sesame seeds.
    		 Sprinkle on the chopped spring onion leaves and toasted white sesame seeds.
  28. Finally, pour over the cold dashi sauce.
    		 Finally, pour over the cold dashi sauce.
  29. Bukkake Udon is a great recipe for hot summer days!
    		 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.