Easiest Way to Prepare Super Quick Homemade 10-Year Udon in Chilled Egoma Seed Sauce

10-Year Udon in Chilled Egoma Seed Sauce.

You can have 10-Year Udon in Chilled Egoma Seed Sauce using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of 10-Year Udon in Chilled Egoma Seed Sauce

1. Prepare 300 grams of Udon noodles (dried).
2. Prepare 50 grams of Egoma seeds.
3. It’s 1 tbsp of Miso.
4. Prepare 50 ml of Sake.
5. You need 50 ml of Usukuchi soy sauce.
6. It’s 150 ml of Dashi stock.
7. Prepare 1 of Cucumber (cut into slices).
8. You need 1 of Ginger.
9. You need 1 of Shiso leaves.

10-Year Udon in Chilled Egoma Seed Sauce 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..