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Cold Japanese Udon with Dashi Yuzu & Sesame Sauce (Bukkake Style)

This is our kind of saucy. Cold chewy udon, a splash of dashi-yuzu broth, a drizzle of creamy sesame sauce… then topped with fresh spring onion, nori, and daikon. It’s chill, slurpable, and the perfect summer lunch.

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We’re not saying it’s sexy, but we’re not not saying it either. Go on—bukkake your noodles.

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Servings
2
Prep Time
15
mins
Cook Time
10
mins
Ingredients
12
Total Time
25
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Pantry bits

  • Udon noodles (frozen or shelf-stable)
  • Soy sauce
  • Mirin
  • Dashi stock (powder or homemade)
  • Yuzu juice
  • Tahini
  • Rice vinegar
  • Sesame seeds
  • Nori

Ingredients

  • 200g udon noodles
  • 2 tbsp tahini
  • 1 tsp soy sauce (for sesame sauce)
  • 1 tsp rice vinegar
  • ⅓ cup dashi stock
  • 1 tbsp soy sauce (for broth)
  • 1 tbsp yuzu juice
  • 1 tsp mirin
  • 2 tbsp grated daikon
  • 1 spring onion (sliced)
  • Sesame seeds, to serve
  • Nori (shredded or sliced)

Instructions

  1. Cook udon noodles according to packet instructions. Rinse under cold water until fully chilled. Drain well.
  2. Mix dashi stock, soy sauce, yuzu juice, mirin, and a splash of water for the broth.
  3. In a separate bowl, mix tahini with a bit of hot water to loosen, then add rice vinegar and soy sauce to taste.
  4. To serve: pile noodles in a bowl, pour over the dashi-yuzu broth.
  5. Drizzle with sesame sauce and top with grated daikon, spring onion, sesame seeds and shredded nori.

Other recipes

Vietnamese Lemongrass Chicken Noodle Salad (Bún Gà Nướng Sả)
Cheat-Day Ramen (15-Minute Fix)
Garlic Sesame Soba Noodles

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