Onsen Egg Bukkake Udon Ice Cream makes us rethink everything we thought we knew about sweets

When it comes to udon, Kagawa is the king. This prefecture is recognized as Japan's "Udon Prefecture," thanks to its ideal climate for growing wheat, the primary ingredient in udon noodles. The connection between noodles and Kagawa is undeniable, as locals consume more udon per capita than any other region in Japan.

During a recent trip to the area, we encountered a shop along the path to Kompirasan, one of the region's most iconic shrines. The sign outside, reading "Onsen Egg Bukkake Udon-style Soft Serve," caught our attention. While we were aware of turning local specialties into ice cream, the idea of udon being transformed into this form was intriguing.

To test the authenticity, we decided to try both a genuine onsen egg bukkake udon and the soft serve version. The dishes arrived shortly after, and surprisingly, their presentation was almost identical. Both bowls had a noodly appearance, topped with a slice of lemon and the onsen egg, a distinctive ingredient in the dish.

Upon closer inspection, we noticed a splash ("bukkake" means "splash") of sauce resembling soy sauce-based dashi, within the "noodles." Resisting the urge to devour it immediately, we compared the dishes side by side. The real udon offered a wonderfully firm and slippery texture, while the dashi's balance was perfect.

After mixing the onsen egg into the noodles, the flavor became smoother and richer. The oil from the tempura crumbs and the aroma of green onions added subtle textures and freshness. The ice cream version, while inventive, could not replicate the authentic taste and texture of the original dish.