Cold Udon Noodles with Sesame Miso Sauce
A recipe for Cold Udon Noodles with Sesame Miso Sauce from the cookbook, Japanese Food Made Easy! Cooled thick udon noodles are dipped into a refreshing sesame miso sauce for an easy and light meal.
Servings 4 Servings
Ingredients
- 1/4 cup (40 grams) white sesame seeds
- 3 tablespoons light brown sugar
- 1/4 cup (60 milliliters) red miso
- 2 tablespoons tahini
- 2 1/4 teaspoons soy sauce
- 400 milliliters (14 fluid ounces) basic dashi stock
- 1 kilogram (2 pounds 4 ounces) frozen udon noodles or 400 grams (14 ounces) dried udon noodles
Instructions
- Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning.
- As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
- Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
- Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
- Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
- Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into sauce as you eat them.