In this dish, a broth is poured over the noodles, rather than the noodles cooked or simmered in a broth.
To make Bukkake Udon Noodles, cooked and cooled udon noodles are put in a bowl, and a generous amount of garnishes is arranged over them. Then, a cooled broth is poured over the noodles.
Garnishes may include a selection of items such as the following: chopped green onion, shiso leaf, grated ginger, grated daikon radishes, soft poached egg, grated yamaimo, natto, fresh sliced okra, bonito flakes, thinly sliced konbu (kelp), pieces of tempura, etc.
The broth used can be Mentsuyu, or, some dashi stock with some soy sauce and perhaps some mirin in it.
Cooking Tips
Sauce:
2 cups / 500 ml dashi stock
1/2 cup / 125 ml dark soy sauce
3 tablespoons mirin
Mix these ingredients in a small pot. Bring to a boil, then immediately remove from the heat, and let cool.
Noodles:
Enough udon noodles for 4 people.
When sauce is cool, boil the udon noodles until cooked, then drain and put noodles in very cold water to chill.
Assembly:
When noodles and sauce are cold, divide noodles between four bowls. Arrange chosen toppings on top. Pour sauce around edges of bowls. Serve.
Language Notes
“Bukkake” means “pouring” in Japanese.
Sources
Cooking with Dog. How to Make Bukkake Udon (Japanese Cold Udon Noodles). Youtube Instructional Video, posted 24 May 2008. http://www.youtube.com/watch?v=UFSBfVh5Hbc
Nakazawa, Amy. Lunch: Bukkake udon. Blog posting 15 June 2006. Retrieved February 2011 from http://blue_moon.typepad.com/blue_lotus/2006/06/0615_lunch_bukk.html