Tag Archives: bukkake

#3065: Kinchan Bukkake Udon – Japan

#3065: Kinchan Bukkake Udon - Japan

Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.

So here’s what the folks at Japan Crate had to say about this variety -“We have featured many udon in the past but this one is a bit different! The noodles are splashed with a sauce after being cooked instead of served in a warm broth. Get a jump-start to spring with this udon and enjoy its unique soup base infused with a strong taste of bonito (tuna) and kelp (seaweed).”

Alright – let’s give it a try!

Kinchan Bukkake Udon – Japan

#3065: Kinchan Bukkake Udon - Japan

Detail from the bottom and side (click to enlarge). Contains fish. To prepare, add 400ml boiling water to bowl with noodle and cover for 2 minutes. Drain. Add sauce and stir. Finally, garnish with dry sachet contents and enjoy!

#3065: Kinchan Bukkake Udon - Japan

Detail of the lid (click to enlarge).

#3065: Kinchan Bukkake Udon - Japan

The fresh udon pouch.

#3065: Kinchan Bukkake Udon - Japan

A wet sachet.

#3065: Kinchan Bukkake Udon - Japan

A sauce.

#3065: Kinchan Bukkake Udon - Japan

A dry sachet of garnish.

#3065: Kinchan Bukkake Udon - Japan

Looks like tempura among other things.

Finished (click to enlarge). Added shrimp, Salad Cosmo mung bean sprouts and spring onion. The udon worked very well with the sauce which has a sweet and fish kind of hit to it. The garnish was a combo of tempura, sesame seed and bonito. Not bad. 3.75 out of 5.0 stars.  JAN bar code 4904760919007.

#3065: Kinchan Bukkake Udon - Japan

Sendan Bowl Poppy Red 7.75″dia.x 2.75″h

Watch me cook this on Instant Noodle Recipe Time!

Meet The Manufacturer: #1384: Takamori Hiyashi Udon Bonito Sauce

This is another cold noodle dish. Bonito is a fish that is used to flavor broths quite often in Japanese cuisine. The last Takamori cold noodle variety I had was one of the best I’ve ever had – let’s see how this one fares!

Here’s the back of the package (click image to enlarge). Not sure but probably contains fish. To prepare, add the sauce sachet to 60ml cold water and combine. Set aside. Put contents of one noodle sachet in a shallow dish and add 2cm of water. Microwave for 2 minutes 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Plate the noodles and pour sauce and water mixture. Enjoy!

One of the two included noodle pouches.

The liquid base.

Has a nice fish scent.

Finished (click image to enlarge). Added egg, Kizami Shoga (pickled ginger), green onion and cabbage. The udon noodle is very good cold – they remain moist. The sauce has a nice bonito flavor which is rich and enjoyable. 3.0 out of 5.0 stars. UPC bar code 4901959100413.

The process in which bonito is smoked and cooked and finally becomes shaved katsuobushi.