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Hiyashi Bukkake Udon (Cold Udon with Poured Sauce)
Serves 2 · About 25 min (Includes 10 min to chill the sauce)
Cold, chilled udon noodles with a little strong sauce poured over, topped with grated daikon, green onions and ginger.
① Make and chill the sauce→② Grated daikon and green onions→③ Boil and chill the udon→④ Serve and pour the sauce over
What to buy
Frozen foods
Vegetables
Seasonings & dry goods
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How to make it
1
Make and chill the sauce
- Put 150 ml water, 1/2 tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin and 1 tsp sugar in a small pot over medium heat
- When it boils, let it simmer for 1 minute, then turn off the heat (this cooks off the alcohol in the mirin)
- Put ice and water in a large bowl, set the bottom of the pot in it and chill about 10 minutes. Stir with a ladle now and then
- When cold, move to a container and keep in the fridge until you use it
How to tell it's doneThe outside of the pot and the sauce feel cold when you touch them.
Be carefulDon't let the ice water come above the rim of the pot. If water gets into the sauce, it gets weak.
2
Prepare the grated daikon and green onions
- Peel the daikon with a peeler
- Put a grater on the cutting board (or a plate) and grate the daikon
- Put it in a strainer for about 10 seconds to lightly drain (don't squeeze too much)
- Cut the green onions into small pieces 2–3 mm wide on the cutting board (thin rounds)
How to tell it's doneThere is a pile of grated daikon, and a little water has collected under the strainer.
Be carefulWhen the daikon gets short, it's easy to scrape your fingers on the grater. Stop grating when about 3 cm is left (use the rest in miso soup or other dishes).
3
Boil and chill the udon
- Bring plenty of water (about 1.5 L) to a boil in a large pot and add the frozen udon still frozen
- Boil for the time on the package (usually about 1 minute). Loosen with chopsticks
- Drain in a strainer and wash under running water, rubbing the noodles with your hands to remove the slippery coating
- Put ice and water in a bowl and dip the whole strainer in for 30 seconds to chill
- Lift the strainer and shake it to drain the water well
How to tell it's doneThe noodles feel cold all the way to the center, and no water drips from the strainer.
Be carefulIf water is left, the sauce gets weak. Drain well at the end.
4
Serve and pour the sauce over
- Put half of the udon in each shallow bowl
- Pour half of the sauce from step 1 over each (about 1 ladle per person)
- Top with the grated daikon, green onions and 1/2 tsp ginger each. Mix as you eat
ReadyThe udon is cold, and a little sauce has collected at the bottom of the bowl.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The noodles are lukewarmNot enough ice water in step 3. Add more ice and dip another 30 seconds.
The sauce is weakThe noodles were not drained enough. Next time, shake the strainer well. For now, add soy sauce 1 tsp at a time.
The sauce is saltyPour less of it. You can also mix in more grated daikon.
The grated daikon is spicyThe tip (thin end) of the daikon is spicy. Next time, use the thick end near the leaves.
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