Ontama Bukkake Udon made with beef, courtesy of Marugame Philippines Bukkake udon, with its sweet broth and delectable toppings, is guaranteed to delight the local palette. The cold broth, which is commonly prepared with kaeshi and dashi, is poured over cold udon noodles, which is what the phrase bukkake refers to in Japanese.
Recipe for Bukkake Udon. Udon is a type of thick Japanese noodle that is manufactured from wheat flour and is commonly eaten in soups or fried in batter. A variety of fresh and dried udon noodles may be found at most Asian grocery stores. Fresh noodles have a more slippery feel and a better al dente bite than dried noodles. Dried noodles will stay longer in the refrigerator.
What is onsen Ontama?
When you say ″Ontama,″ you are referring to the Japanese phrase ″Onsen Tamago,″ which means ″hot spring egg.″ For this reason, it was traditionally prepared by boiling the ingredients directly in natural hot springs’ steaming waters (Onsen). The outcome is an egg yolk that is absolutely smooth and silky, as well as an egg white that is soft and melts in your mouth.
What is Ontama and what does it taste like?
For this reason, it was traditionally prepared by boiling the ingredients directly in natural hot springs’ steaming waters (Onsen). The outcome is an egg yolk that is absolutely smooth and silky, as well as an egg white that is soft and melts in your mouth. Ontama is now considered a mainstay of Japanese culture and traditions, and it is prepared in households all around the country.
How to make udon with egg and kamaboko?
Prepare your boiled egg and kamaboko by slicing them. Once you’ve finished assembling your toppings, pour the cool sauce over the chilled udon. Start with the egg, then add the kamaboko, seaweed salad mix, and nori seaweed, starting with the egg. Upon completion, add the red pickled ginger, wasabi paste, tempura flakes, and sesame seeds to the bowl.
