Mr. Tess is out of town for a few weeks. I’m making an effort to cook for just myself, rather than noshing or skipping meals. Here is a simplified version of the sesame sauce for noodles I’ve made in the past: I made a smaller recipe so I won’t be eating it for days and days, and I didn’t grind my own sesame seeds, added some spiciness because I was feeling hot (it was 85°F !!! —last week I had to scrape ice off the windsheild), and garnished the noodles with asparagus so this dish would be a complete meal and not a snack.
Sesame Dipping Sauce
simplified from the recipe on page 298
serves 2, one for dinner and one for lunch
- 2 Tablespoons shoyu
- 2 Tablespoons mirin
- 2/3 cup water
- 1/4 cup katsuobushi (bonito flakes)
- 1/2 cup sesame paste
- 1 Tablespoon peeled and finely grated ginger
- 1/2 Tablespoon toban jiang (chile-bean sauce Youki brand)
- noodles for 2 people—udon, soba, somen
- 1 green onion, thinly sliced
- 6 spears asparagus, cut into 1-inch lengths and blanched
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 bowl, stir the sesame paste with the toban jiang, and add, one spoonful at a time, half of the soy sauce-mirin mixture. Mix until smooth. Add the remaining broth and the ginger. Stir well. Cover and refrigerate.
Cook, drain, and rinse your noodles. Toss noodles with the sauce. Garnish with green onions and asparagus.
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