10-Year Udon in Chilled Egoma Seed Sauce

Name: 10-Year Udon in Chilled Egoma Seed Sauce
Cuisine: American
Ingredients: 300 grams Udon noodles (dried); 50 grams Egoma seeds; 1 tbsp Miso; 50 ml Sake; 50 ml Usukuchi soy sauce; 150 ml Dashi stock; 1 Cucumber (cut into slices); 1 Ginger; 1 Shiso leaves

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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

cookpad.japan @cookpad_jp

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Ingredients

300 gramsUdon noodles (dried)
50 gramsEgoma seeds
1 tbspMiso
50 mlSake
50 mlUsukuchi soy sauce
150 mlDashi stock
1Cucumber (cut into slices)
1Ginger
1Shiso leaves

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Steps

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.