This is a sauce I’ve been making since the beginning of my Japanese cooking project; only now have I realized that I’ve never posted about it!! You can make this sauce ahead of time: make it when you have time, eat it when you don’t feel like cooking! If you are in a hurry, you can use a food processor. Good stuff for summer. And here is more good food for summer.
Sesame Dipping Sauce
- 1/4 cup shoyu
- 1/4 cup mirin
- 1 cup plus 3 Tablespoons water1/2 cup katsuobushi (bonito flakes)
- 6 Tablespoons white sesame seeds, toasted
- 3 Tablespoons sesame paste
- 1 Tablespoon peeled and finely grated ginger
- noodles for 4 people—udon, soba, somen
- 1/2 sheet nori, shredded
In a small saucepan combine shoyu, mirin and water. Bring the mixture to a boil over high heat; reduce the heat to low. Add the katsoubushi, and as soon as the mixture comes to a boil remove from heat. Let the pan stand for 2 minutes.
Strain through a cloth and discard the bonito flakes.
In a suribachi, grind the sesame seeds until they appear oily. Add the sesame paste and continue to grind. Add 5 Tablespoons of the soy sauce-mirin mixture, one Tablespoon at a time. Mix until smooth. Add the remaining broth and the ginger. Stir well. Cover and refrigerate.
Cook, drain, and rinse your noodles. Garnish with shredded nori.
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