Welcome to Anime Recipes, the most tasty column of MANGA.TOKYO where we cook recipes from famous anime. Do you have your apron ready? This time, we are going to cook bukkake-udon from Poco’s Udon World‘ (Udon no Kuni no Kiniro Kemari), the cute, warm, and cozy Fall 2016 anime about a tanuki and its interactions with the people around it.
Udon is a noodle made from mixed wheat flour and water, then kneaded and cut in long and thin lines. There are many different ways to cook and eat udon:
Kake-udon is udon noodles in hot broth.
Zaru-udon is chilled udon noodles which are boiled and served on a bamboo tray called a ‘zaru’, topped with shredded nori seaweed and dipped in a concentrated broth.
Yaki-udon is stir-fried udon noodles with meat and vegetables.
So many different ways!
Also, there are so many toppings that you can put on the udon, such as deep-fried tofu, tempura, egg, and wakame seaweed.
There are local udon dishes everywhere in Japan- especially in the west. The most famous area for its udon is Kagawa prefecture, which is where the anime takes place. It’s even known as ‘The Udon Prefecture’ and there are many great udon restaurants. Souta’s home in the anime is also an udon restaurant. The udon in Kagawa prefecture is called Sanuki udon because a long time ago, Kagawa prefecture was known as the Sanuki Province. Sanuki udon is served al dente, and is usually eaten as bukkake-udon, a kind of udon where you put soup stock seeped into soy sauce or a small amount of broth on the noodles.
Udon is a very traditional home dish. People can use dried noodles, fresh noodles, or frozen noodles that you can buy at a supermarket. However, this time we are going to introduce home-made udon noodles that you can make at home really easily. Since there are many different kinds of udon, we are going to make some bukkake-udon, just as we saw at the opening movie scene of the anime!
Today’s Recipe: Bukkake-udon
Ingredients (for 3 servings)
01. Wheat flour (All-purpose flour) ・・・300g
(If you don’t have all-purpose flour, weak flour is fine)
02. Water ・・・ 120cc
03. Salt ・・・2 tea spoons
04. Flour for rolling ・・・proper quantity
(You can use use either all purpose flour, weak flour or potato starch)
05. Mentsuyu (noodle soup base) ・・・300ml
06. Green onion ・・・proper quantity
07. Egg ・・・3 eggs
08. Ginger ・・・1 clove
09. Japanese radish (daikon) ・・・1/4 of radish
How to cook
First, we are going to make the udon noodles.
Make a saline solution by mixing salt into water.
Mix the saline solution into the flour.
If the dough starts to get dry and crumbling, then knead the dough with your hands.
When the dough becomes one, put it into a plastic bag or something similar and knead it very well by applying pressure either with weights or by stepping on it.
<Tip> If you knead it very well during this part, you will get chewy noodles!
(2) Let it sit
When the dough becomes as hard as your earlobe, then let it sit for at least 20 minutes in a plastic bag. If you let it sit, the dough will become moisturized and then it will be easier to roll it out.
(3) Knead again
Take out the dough from the plastic bag and knead slightly.
(4) Let it sit again
Put the dough back into the plastic bag and let it sit for a little more than 15 minutes.
(5) Prepare Ingredients
Cut the vegetables while you are letting the dough sit.
Chop the green onion in fine pieces.
Grate the Japanese radish and make daikon oroshi (grated radish).
Grate the ginger.
(6) Roll out the udon
Spread some flour on the table.
(In the picture, I put some plastic wrap all over the table so it won’t get dirty.)
Roll out the dough a little with a rolling pin.
Rotate the dough by 90 degrees and roll out by applying some pressure on the rolling pin.
Rotate the dough by 90 degrees again and roll out with the rolling pin.
Repeat and roll out the dough.
When it is stretched out to a certain size, stretch it even more by rolling the dough on the rolling pin.
Stretch till the dough gets about 3mm thick.
(7) Fold the dough and cut
Sprinkle with flour so the dough won’t stick, and fold the dough like in the picture.
Cut the dough evenly into 3mm pieces.
(8) Boil the Udon
Put a lot of water into a big pot, add the noodles when it boils and boil for about 10~15 minutes.
Take the noodles out and put them on the sieve. Wash them with cold water to take off the slime.
(9) Prepare your dish
Put the udon into the bowl then put the green onions, Japanese radish, ginger, and an egg yolk on top.
Finish by adding tsuyu (soup base).
Impressions after eating my udon
The noodle was al dente and had a chewy taste when it was finished! You can either break the egg yolk before you start eating or in between. I think each version gives a slightly different taste. I like breaking it and mixing it with all the other toppings and then start eating. The egg yolk and udon entwine and the mild taste is so good. The Japanese radish is refreshing and makes the dish easy to eat even if you are not very hungry. My udon is not as tasty as the ones I can find in udon restaurants, but it is pretty close! I think I prepared a very tasty udon dish. And it’s very easy to make. I think yours will taste awesome as well!
It is amazing that you are able to make udon with just flour, salt, and water. There have recently been many unique udon dishes in Japan, such as Carbonara udon and Peperon udon. Udon can match with many ingredients so it might be good to eat with the taste you like if it’s difficult to get mentsuyu (noodle soup base).
Don’t forget to leave your comments, impressions, and udon photos in the comments below! I can’t wait to see your udon!
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