Bukkake-udon: Cold udon with grated radish

Even though there are still some colder days, it’s definitely springtime. Temperatures during the day go higher, the sun feels stronger, cherry blossoms are blooming, pollen flying around, allergies acting up…and on those warmer days, one again feels like a bowl of cold noodles instead of the steamy hot bowl during winter days.

So here is one of the ways cold udon noodles can be prepared. It’s called “Bukkake-udon” which is basically cold udon topped with grated radish (daikon oroshi) and Tsuyu Sauce (men tsuyu, made of dashi, soy sauce and mirin). I also added finely chopped pickled plums (Umeboshi) and green onions. There are many variations of this dish, like adding tempura to this for example, but this is my favorite kind. The combination of grated radish and salty, sour umeboshi always hits the spot.

There are many different kinds of udon noodles depending on which regions they originate from, but here, I used Sanuki Udon, the thick, chewy kind.

In time I’ll write about another one of my fav udon variations, the one with mountain yam…