|Ontama Bukkake Udon|
It is a quite simple vegetarian meal with a delicious taste due to the umami coming from the dashi and the oiliness of the tempura batter.
This udon soup is ideal for summer times. It is served on room temperature and has a fresh
List of ingredients
440 g fresh udon noodles
1 liter homemade ichiban-dashi stock (made from kombu and bonito flakes)
1 tbs sake
2 tbs light soy sauce
2 tbs mirin (Japanese sweet rice wine, obtainable in Asian stores)
1 tsp salt
2 medium-sized soft boiled eggs
1 tbs sesame seeds
Method of preparation
Dashi stock preparation
Prepare ichiban-dashi stock from kombu and bonito flakes. You can find more information on the preparation of dashi through the link. You can also use instant dashi of course although the taste is a bit different.
Add sake, light soy sauce, mirin and salt to the soup and turn off the heat.
Prepare fresh udon noodles from soft wheat flour and kitchen salt. Follow the instruction in the link. You can also use the cooked udon noodles sold in Asian stores.
Boiling the eggs, cut scallion and prepare sesame seeds
|Ontama Bukakke Udon|
Clean a scallion and cut into thin slices. Set aside.
Heat a pan and roast a large tablespoon of sesame seeds. Keep for later use.
Prepare a tempura batter, following the instructions you can find in the link. Heat the oil up to 180 degrees Celsius.
Cooking the noodles & start to make up your bowl
Heat a large pan of water to boil your noodles. If you prepare fresh udon noodles, please keep in mind it takes about 30 minutes to cook them. Read the instructions here.
If you use cooked udon noodles you just heat a large pan of water and gently blanch for 1-2 minutes. You can unravel them with your chopsticks.
|Cold udon noodles|
Fry tempura batter & adding the sesame seeds
Fry the tempura batter and add on top of the noodles.
Sprinkle with roasted sesame seeds.