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

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, 10-year udon in chilled egoma seed sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

10-Year Udon in Chilled Egoma Seed Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. 10-Year Udon in Chilled Egoma Seed Sauce is something which I’ve loved my entire life.

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

The ingredients needed to make 10-Year Udon in Chilled Egoma Seed Sauce:
  1. Prepare 300 grams Udon noodles (dried)
  2. Make ready 50 grams Egoma seeds
  3. Make ready 1 tbsp Miso
  4. Make ready 50 ml Sake
  5. Take 50 ml Usukuchi soy sauce
  6. Prepare 150 ml Dashi stock
  7. Get 1 Cucumber (cut into slices)
  8. Get 1 Ginger
  9. Get 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.

So that’s going to wrap this up for this special food 10-year udon in chilled egoma seed sauce recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!