Bukkake udon Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Bukkake udon Also known as hiyashibukkakeudon.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about hiyashibukkakeudon

Bukkake Udon is a typical dish of Japanese cuisine consisting of udon pasta served with a hot bouillon and a variety of ingredients. Despite the peculiar name, it has nothing to do with sexual act, being only a linguistic coincidence.

Udon pasta is made with wheat flour, water and salt, and has a thick, cylindrical shape. It is one of the most popular types of pasta in Japan, being consumed in various preparations, including Bukkake Udon.

The soup used in Bukkake Udon is made with dashi, a traditional fish soup in Japanese cuisine, and shoyu, soy sauce. In addition, other ingredients, such as onions, tempura, kamaboko (fish meal), among others, can be added.

A striking feature of Bukkake Udon is the way it is served. The pasta is cooked and dried, and then immersed in the hot bulk, being served in a large bowl. The other ingredients are then added above the pasta, creating a colorful and appetizing presentation.

Because it is quite a versatile dish, Bukkake Udon can be found in different variations depending on the region of Japan. Some versions include the use of other types of pasta, such as soba and somen, and the addition of ingredients such as meat, chicken and vegetables.

In addition to being a tasty and reassuring option, Bukkake Udon is also considered a nutritious dish. Udon pasta is rich in carbohydrates and the bouillon is a source of protein and minerals, making it a healthy choice for a balanced meal.

In Japan, Bukkake Udon is consumed throughout the year, but it is especially popular during the winter as it is a hot and reassuring option. It can be found in restaurants specializing in udon pasta, known as udon-ya, and also in fast food restaurants, such as the famous ramen shops.

In short, Bukkake Udon is a traditional and delicious dish of Japanese cuisine, combining udon pasta with a hot bouillon and a variety of ingredients. Its colorful presentation and its unique flavor make it a must-have choice for lovers of Japanese cuisine.

Origin and history of Bukkake Udon

The Bukkake Udon dish is a type of Japanese pasta, native to the city of Osaka. It is made with udon pasta, fish broth, onion and other spices, and is served hot in a large bowl. The origin of the name "bukkake" comes from the Japanese word that means "shed" or "shed," since the bulk is poured over the pasta and other ingredients. It is believed that the dish was created during the Edo period, when samurai used to eat udon pasta before going to battle. Over time, Bukkake Udon has become a popular dish throughout Japan and is often served at festivals and events.

About the recipe

• Name of the plate: Bukkake udon
• Name of the dish in English: Bukkake Udon
• Name of the plate in Japanese: 冷やしぶっかけうどん
• Name of the Romanian dish: hiyashibukkakeudon

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 10 minutes
• Difficulty: SIMPLE
• It suits: 1 people
• Occasions: Main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Bukkake udonIt makes sense to improvise

Ingredients for Bukkake Udon:

• 1 pack of fresh udon pasta
• 1 tablespoon of soy sauce
• 1 tablespoon of Mirin
• 1/2 cup of sugar
• 1/2 cup of Dashi
• Salt to taste

Moving to Bukkake Udon:

• 1 leaf of Nori Algae
• 1/4 of Kamaboko FishCake
• 1 teaspoon of ginger in conserves
• 1 cup of wasabi pasta
• 1 tablespoon of seaweed salad
• 1 cup of tempura flocks
• Seeds of Geranium
• 1/2 cup of eggs

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Bukkake udon. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Prepare the sauce:

• In a pot, mix the soy sauce, mirin, sugar and salt and put it on fire until it boils.
• Add water and Dashi and mix until dissolved well.
• Remove from the fire and let it cool in the refrigerator.

Draw the Udon:

• In a pot, cook the Udon for a few minutes until it becomes soft.
• Rinse and rinse with cold water.
• Transfer to a large bowl.

Prepare the cover:

• Hydrate the algae in water for 5 minutes.
• Cut the cooked egg and the Kamaboko.
• Add the covers to the cold Udon.

Add the sauce:

• Shed the cold sauce over the Udon and the blankets.

Finish by:

• Add ginger in canned, wasabi pasta, tempura flocks and sardines seeds.
• Serve it cold.

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