Bukkake Udon

Bukkake Udon is a very simple noodle dish that's very common in Japanese cooking. This version is a cold dish with thick, creamy soy sauce and dashi-based broth, and toppings. Katsuobushi, or dried bonito flakes, are used in this particular recipe, but you can use a variety of toppings, including grated daikon radishes, grated ginger, boiled eggs, sliced green onions much more.

Bukkake describes the act of splashing liquid on something. In this dish, the liquid is a cold dashi-based broth, splashed onto the chilled udon noodles. Udon is a type of thick Japanese noodle made with wheat flour and often served either in soups or fried. Udon ​is available in both fresh and dried form in most Asian grocery stores. The dried noodles will last longer, but fresh noodles have a more slippery texture and a nicer al dente bite. They're often available in the freezer section as well, and you can store them for several months before freezer burn will get the best of them and mess with their texture.

The Broth

The broth involves first making what's called ​kaeshi, which is a concentrated mixture of soy sauce and mirin, with just a little sugar to balance the flavors. The kaeshi is then blended with dashi to make the broth. It's salty and savory, with layer upon layer of complexity.

Toppings to Consider

The beauty of bukkake udon is just how perfect it is in the summertime, and how customizable it is to whatever toppings you desire and have available. It's flavorful and filling, but not heavy, and it's chilled to keep you nice and cool.

You can choose your own bukkake adventure, but here are some toppings to consider:

• 1 sheet nori seaweed
• 1/4 kamaboko fish cake
• 1 teaspoon red pickled ginger
• 1 teaspoon wasabi paste
• 1 tablespoon seaweed salad mix
• 1 teaspoon tempura flakes
• Sesame seeds
• 1/2 boiled egg