Bugak Udon Recipe Video
We are going to see How to Make Bukkake Udon (Cold Udon Noodles). This recipe is cold noodles served with many different toppings. Since this is dish is served cold, it is ideal to have for hot summers. Watch this video on How to Make Bukkake Udon (Cold Udon Noodles) and add another great dish to your summer menu.
Ingredients
1 Long Green Onion
2 Shiso Leaves - Beefsteak Leaves
3cm thick Daikon Radish (1 1/4 inch)
Toasted White Sesame Seeds
Ginger
2 Eggs (30-40sec in 500 watt microwave)
2 bags of Frozen Udon
3 tbsp Cold Water
4 tbsp Tempura Flour
1 tsp Aonori - Green Laver
2 Chikuwa - Japanese Fish Sausage
- Bukkake Dashi Soup -
200ml Water (4/5 u.s. cup)
2 1/2 tbsp Soy Sauce
1 tbsp Mirin
1 tbsp Sugar
1 tsp Granulated Dashi (1/2 tsp Kombu Dashi & 1/2 tsp Bonito Dashi)
Directions
1. Chop the long green onion into fine pieces.
2. Chop off the stem of shiso leaves.
3. Grate the daikon radish.
4. Grate the ginger.
5. Crack an egg in a small bowl. To prevent the egg from exploding, make many holes in the egg yolk and cover the bowl with a plastic wrap and microwave for about 30 -40 seconds.
6. To make tempura batter, take ice water in a bowl and sift tempura flour and add aonori.
7. Lightly mix the batter and be careful not to over mix.
8. To make bukkake dashi stock, take water, mirin, sugar and turn on the stove. When it starts to simmer, add soy sauce and granulated dashi.
9. Stir for 1 more minute and turn off the stove.
10. To make chikuwa sobeyage, dip the chikuwa in tempura batter. Deep fry the chikuwa in hot oil.
11. When it is cooked place the chikuwa in kitchen paper to soak excess oil.
12. To prepare the noodles, drop the frozen noodle in a large pot of boiling water.
13. Cook it for 1 minute and lightly untangle them.
14. Drain and rinse the noodle under running water.
15. Soak the noodles in ice water and let them cool completely.
16. Drain the water from the noodle well.
17. Noodle is ready to serve, fold the noodles in a bowl. Add shiso leaf, chikuwa sobeyage, soft boiled egg, grated daikon, grated ginger, chopped green onion and toasted white sesame seeds.
18. Finally add cold bukkake dashi sauce.
2. Chop off the stem of shiso leaves.
3. Grate the daikon radish.
4. Grate the ginger.
5. Crack an egg in a small bowl. To prevent the egg from exploding, make many holes in the egg yolk and cover the bowl with a plastic wrap and microwave for about 30 -40 seconds.
6. To make tempura batter, take ice water in a bowl and sift tempura flour and add aonori.
7. Lightly mix the batter and be careful not to over mix.
8. To make bukkake dashi stock, take water, mirin, sugar and turn on the stove. When it starts to simmer, add soy sauce and granulated dashi.
9. Stir for 1 more minute and turn off the stove.
10. To make chikuwa sobeyage, dip the chikuwa in tempura batter. Deep fry the chikuwa in hot oil.
11. When it is cooked place the chikuwa in kitchen paper to soak excess oil.
12. To prepare the noodles, drop the frozen noodle in a large pot of boiling water.
13. Cook it for 1 minute and lightly untangle them.
14. Drain and rinse the noodle under running water.
15. Soak the noodles in ice water and let them cool completely.
16. Drain the water from the noodle well.
17. Noodle is ready to serve, fold the noodles in a bowl. Add shiso leaf, chikuwa sobeyage, soft boiled egg, grated daikon, grated ginger, chopped green onion and toasted white sesame seeds.
18. Finally add cold bukkake dashi sauce.
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