10-Year Udon in Chilled Egoma Seed Sauce
10-Year Udon in Chilled Egoma Seed Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, 10-year udon in chilled egoma seed sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

10-Year Udon in Chilled Egoma Seed Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. 10-Year Udon in Chilled Egoma Seed Sauce is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 10-year udon in chilled egoma seed sauce using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make 10-Year Udon in Chilled Egoma Seed Sauce:
  1. Prepare 300 grams Udon noodles (dried)
  2. Prepare 50 grams Egoma seeds
  3. Take 1 tbsp Miso
  4. Get 50 ml Sake
  5. Get 50 ml Usukuchi soy sauce
  6. Prepare 150 ml Dashi stock
  7. Get 1 Cucumber (cut into slices)
  8. Make ready 1 Ginger
  9. Take 1 Shiso leaves
Instructions to make 10-Year Udon in Chilled Egoma Seed Sauce:
  1. Add the egoma to a frying pan and dry-fry on low-medium heat. It'll take 2-3 minutes, and the sesame will become aromatic while making a popping sound.
  2. Next up is grinding the egoma seeds. Prepare your dish, flavorings, and a wide space to work in.
  3. Start off by grinding vigorously. Once you've ground 70-80% of the seeds, then add the flavoring.
  4. Add the miso, soy sauce, and sake, and grind until smooth.
  5. Add the dashi in parts to flavor the mixture. I used special kombu dashi.
  6. Hang in there and keep grinding. Add the dashi while checking the salty flavor. If you don't mind sesame granules then you're finished here.
  7. When you're close to finishing the cold sesame sauce boil the udon. If you're working by yourself then boil the udon while the sauce is chilling.
  8. Drain the boiled udon all at once and cool the noodles. Use both hands to rinse the noodles, rubbing them gently. It's easiest if you have a large bowl and strainer.
  9. Place the noodles in a sieve and the sauce in a glass bowl. Serve with your desired condiments (cucumber, ginger, shiso, etc) for a bit of color.

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