Bukkake Udon | Traditional Noodle Dish From Japan

Overview

• Type: Japanese Dish
• Main Ingredients:
  • Cold broth poured over chilled udon noodles
  • Broth: Made from kaeshi (soy sauce, sugar, mirin) and dashi
  • Garnishes: Natto, okra, bonito flakes, green onions, ginger, daikon, poached eggs, tempura pieces

Characteristics

• Best Season to Prepare & Consume: Summer
  • Due to its chilled ingredients
• Etymology:
  • The term "bukkake" refers to the act of splashing liquid, in this context, the broth over the noodles.

Cultural Context

• Cuisine Origin: Japan
• Serving Style: Typically served cold to match the summer season and to preserve the freshness of the ingredients.

Related Concepts

• Kaeshi: A base sauce made from soy sauce, sugar, and mirin, used in the broth.
• Dashi: A type of stock used in Japanese cooking, often made from dried kelp or fish.

Visuals

• Image: Bukkake Udon | Traditional Noodle Dish

Resources

• TasteAtlas: Noodle Dish
• Learn more about Japan