15-Minute Bukkake Cold Udon Noodles
A refreshing chilled Japanese noodle dish that's best enjoyed during the summer time.
Ingredients
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1 pack Koyo Organic Fine Udon
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1 tablespoon (15ml) Kikkoman Aji Mirin
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1 teaspoon (4g) sugar
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1/4 cup (60ml) Kikkoman Soy Sauce
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3/4 cup (180ml) water
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1/2 teaspoon Hondashi Powder
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Garnishes and toppings of your choice, such as bonito flakes, nori sheets, scallions, toasted sesame seeds, soft boiled eggs, grated fresh ginger, grated daikon radish, and pickled sliced ginger.
Directions
Make the udon broth.
Dissolve dashi powder in boiling water.
Lower heat, then add mirin, sugar, and soy sauce. Cook and stir until sugar dissolves.
Transfer to a bowl and chill in the fridge or nest in an ice bath.
If needed, dilute tsuyu by gradually adding more water.
Make the udon noodles.
Cook udon according to package instructions. If using homemade noodles, cook until tender.
Drain noodles and transfer to an ice bath to chill and stop cooking.
Divide noodles into two bowls. Pour chilled udon soup over the noodles and top with garnish of choice.