Japan's Bukkake Udon
- Milly Silvia Carluccio
- Aug 17, 2021
- 2 min read
Updated: May 31, 2024
"Splash with" is the translation of the Japanese term bukkake - today mostly associated with porn - but used by Chef Ivan Orkin to describe this Cold Udon with Dipping Broth recipe. The below can be found in The Gaijin Cookbook, by Orkin and co-author Chris Ying.
Cold Udon with Dipping Broth (Bukkake Udon)
by Chef Ivan Orkin
Serves: 2
Cold Udon with Dipping Broth (Bukkake Udon), PHOTO BY AUBRIE PICK
INGREDIENTS
Kosher salt
10 ounces of dried udon (or soba)
1/2 cup finely grated daikon
2 large egg yolks (of a quality and freshness that you feel comfortable eating raw)
1/4 cup chopped scallions
1/2 cup tightly packed katsuobushi (bonito flakes)
1 1/2 cups Dipping Broth (Tsuketsuyu, recipe follows), chilled
For Serving:
Wasabi paste (from a tube is fine; optional)
INSTRUCTIONS
1. Bring a pot of water to a boil and season generously with salt. Meanwhile, set up an ice bath with plenty of ice and water, as you want your noodles thoroughly chilled.
2. Cook the noodles according to the package instructions. Drain and plunge into the ice bath. Give them a stir with your fingers or a pair of chopsticks and allow to cool for a minute or two. Pull the noodles out of the ice bath, deposit them in a strainer, and give them a good shake to get rid of as much water as possible, then divide between two bowls.
3. Top each serving of noodles with a big spoonful of daikon. Use the back of the spoon to press a little crater into the daikon in each bowl, then nest an egg yolk in it. Sprinkle the scallions on top and tuck a pile of katsuobushi into each bowl. Pour half the dipping broth into each, garnish with a dab of wasabi if you like, and serve immediately.
DIPPING BROTH (TSUKETSUYU)
Makes 3 cups
1 1/2 cups Dashi
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon sugar
Whisk everything together in a bowl to dissolve the sugar. Store in an airtight container in the fridge for up to 3 days. Give it a vigorous shake or stir before serving.
Note: Recipe taken from The Gaijin Cookbook by Ivan Orkin and Chris Ying, copyright © 2019 by Ivan Orkin and Chris Ying. Photographs © 2019 by Aubrie Pick. Published by Houghton Mifflin Harcourt, Boston - New York 2019.
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