10-Year Udon in Chilled Egoma Seed Sauce

• 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

1. Add the egoma to a frying pan and dry-fry on low-medium heat.
2. It'll take 2-3 minutes, and the sesame will become aromatic while making a popping sound.
3. Next up is grinding the egoma seeds.
4. Prepare your dish, flavorings, and a wide space to work in.
5. Start off by grinding vigorously.
6. Once you've ground 70-80% of the seeds, then add the flavoring.
7. Add the miso, soy sauce, and sake, and grind until smooth.
8. Add the dashi in parts to flavor the mixture.
9. I used special kombu dashi.
10. Hang in there and keep grinding.
11. Add the dashi while checking the salty flavor.
12. If you don't mind sesame granules then you're finished here.
13. When you're close to finishing the cold sesame sauce boil the udon.
14. If you're working by yourself then boil the udon while the sauce is chilling.
15. Drain the boiled udon all at once and cool the noodles.
16. Use both hands to rinse the noodles, rubbing them gently.
17. It's easiest if you have a large bowl and strainer.
18. Place the noodles in a sieve and the sauce in a glass bowl.
19. Serve with your desired condiments (cucumber, ginger, shiso, etc) for a bit of color.

noodles, egoma seeds, sake, soy sauce, stock, cucumber, ginger, leaves

Taken from cookpad.com/us/recipes/172155-10-year-udon-in-chilled-egoma-seed-sauce (may not work)