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We hope you got insight from reading it, now let’s go back to a flavor of kurashiki city: cold or hot bukkake udon recipe. You can have a flavor of kurashiki city: cold or hot bukkake udon using 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook A Flavor of Kurashiki City: Cold or Hot Bukkake Udon:

1. Use servings Udon noodles (I used frozen noodles this time)
2. You need For the mentsuyu:
3. You need Soy sauce
4. Use Sashimi or tamari
5. You need Mirin
6. Use Cooking sake
7. Provide Sugar
8. Prepare square piece Kombu for dashi stock
9. Take Bonito flakes
10. Provide Additions:
11. Provide per serving Raw egg yolk
12. Use as much (to taste) Tempura crumbs
13. Get as much (to taste) Shredded nori seaweed
14. Take as much (to taste) Green onions (finely chopped)
15. Take as much (to taste) Grated ginger
16. Prepare as much (to taste) Ground sesame seeds

Instructions to make A Flavor of Kurashiki City: Cold or Hot Bukkake Udon:

1. Put all the sauce ingredients as well as the kombu and bonito flakes in a pan, simmer for about 2 minutes to cook off some of the alcohol and slightly concentrate the sauce. Leave for 30 minutes.
2. Strain the sauce through a fine-mesh tea strainer or paper towel. This is enough mentsuyu for 4 servings.
3. Cook the udon noodles. If using frozen noodles as I did here, just heat them up in the microwave. If you're serving the noodles cold, rinse in cold water to cool. If you're serving them warm, keep warm after microwaving.
4. Put the noodles on a serving plate, add a tablespoon of sauce per serving, and garnish with the toppings. Drop an egg yolk on top to finish.
5. Mix everything together well before eating. Enjoy this cold in the summer and hot in the winter, or however you like.
6. This is the orginal udon bowl that inspired this recipe. My family gave rave reviews for my version. It's easy, so give it a try.
7. Postscript: The taste will vary a lot depending on the soy sauce you use. We use a rather sweet soy sauce. Taste and adjust the amount of sugar to your taste. The aim is to create a sweet-salty mentsuyu.

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