Begin by boiling your udon in a pan for a few minutes until soft. Drain in a colander and rinse with cold water before adding them to your large donburi bowl and placing them to one side.

Now let’s prepare our delicious dashi sauce. Mix the soy sauce, mirin, sugar and salt in a pan and bring the mix to the boil. Once done, add the dashi and water and stir thoroughly so that the dashi is well dissolved. Remove from the heat and place the sauce in the fridge so it cools quickly.

Now it’s time to prepare our toppings. Rehydrate the seaweed salad mix in water for about 5 minutes. Slice your boiled egg and kamaboko and once all of your toppings are ready, pour the cool sauce on your bowls of cold udon.

The final step just takes a few minutes. All you need to do is to add the toppings beginning with the egg, kamaboko, seaweed salad mix and nori seaweed. Once done, add the red pickled ginger, wasabi paste and sprinkle with tempura flakes and sesame seeds and there you have it, a bowls of delicious Bukkake Udon Noodles!