It’s a simple udon dish. Instead of dipping udon noodles in the sauce, the sauce is poured over noodles as bukkake means pouring in Japanese. Put various toppings, such as grated daikon radishes, grated ginger, boiled eggs, sliced green onion, and so on.
4 portions udon noodles
4 Tbsps katsuobushi (dried bonito flakes)
For sauce: 1/2 cup soy sauce / 2 cups dashi soup stock / 3 Tbsp mirin
Your choice of topping (see below)
Mix dashi soup stock , soy sauce, and mirin in a small pan. Put it on high heat and bring to a boil. Stop the heat. Cool the sauce. Boil lots of water in a large pan. Put udon noodles in the pan and boil, following package instructions.
Drain and cool udon in cold water quickly. Drain again and divide into four bowls. Place katuobushi and other toppings on top. Pour the sauce over the noodle right before eating.
Tags: ginger, katsu, noodles, udon