10-Year Udon in Chilled Egoma Seed Sauce
10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama.
It's said that eating this can extend your life by 10 years!
In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto
10-Year Udon in Chilled Egoma Seed Sauce
10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama.
It's said that eating this can extend your life by 10 years!
In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce
I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama
-
Thick Mentaiko Sauce Tossed Chilled Udon Thick Mentaiko Sauce Tossed Chilled Udon
I wondered if a thick mentaiko sauce would taste good with chilled udon, so I made this recipe.It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will still be plenty delicious. Recipe by Cooking S Papa -
Quick 10-Minute! Easy Stir-Fried Udon with Noodle Sauce Quick 10-Minute! Easy Stir-Fried Udon with Noodle Sauce
Thank you to 100 people for making this recipe popular! Just stir-fry boiled udon noodles, and it's ready in no time! Perfect for lunch or a late-night snack.The origin of this recipe: This is our family's go-to recipe when we crave stir-fried udon.We've tried various seasonings each time. Ultimately, we settled on this simple combination using convenient noodle sauce, so I documented it in the recipe.
Translated from Cookpad Japan -
Dipping Sauce for Udon Noodles Dipping Sauce for Udon Noodles
I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama -
Easy Udon Noodles with Butter and Soy sauce Easy Udon Noodles with Butter and Soy sauce
I wanted to make something quickly with leftovers on my day off.Mix the hot udon noodles with butter. That's all. Recipe by Minaichigo -
Delicious Butter-Flavored Yaki Udon with Sauce Delicious Butter-Flavored Yaki Udon with Sauce
Just a little butter makes this yaki udon so delicious! It's more creamy than rich, with a savory sauce flavor. Perfect for lunch!The story behind this recipe: I always make yaki udon with sauce at home, and on a whim, I added margarine. It turned out delicious! Butter soy sauce is great, but butter sauce is amazing too!
Translated from Cookpad Japan -
Udon noodles with peanut sauce Udon noodles with peanut sauce
I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.
-
Butter Soy Sauce Fried Udon Butter Soy Sauce Fried Udon
I recreated the fried udon that Hachiwari ate as a late-night snack! It includes enoki mushrooms and is simple and delicious!
Translated from Cookpad Japan -
◎Delicious! Oyster Sauce Stir-Fried Udon◎ ◎Delicious! Oyster Sauce Stir-Fried Udon◎
Achieved 200 reviews! Featured recipe♡Quickly make sweet and savory stir-fried udon with what's in the fridge!A flavor loved by both kids and adults!The origin of this recipeI saw stir-fried udon on TV and really wanted to make it myself. I quickly made it with what I had in the fridge.
Translated from Cookpad Japan -
Easy Microwave Udon Noodles with Yakiniku Sauce Easy Microwave Udon Noodles with Yakiniku Sauce
I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*
More Recipes
- Easy Gooey Lasagna Made with Gyoza Skins
- How To Prepare Bitter Gourd So It Is Not Bitter
- Pear & Parsnip
- Yogurt-Mint Sauce: A Taste of India
- Deconstructed Cabbage Rolls (or Cabbage Stew)
- Tuna & Bean Sprouts Tossed with Sesame Dressing - Just One More Side Dish
- Aşure, Noah's Pudding (Turkish Cuisine)
- Moroccan Couscous Salad with Olives
- Honey-Marinated Cherry Tomatoes
- Mexican Fiesta Chicken - Edited
Comments