Best Dashi For Sesame Dipping Sauce Recipes
UDON NOODLES WITH SESAME DIPPING SAUCE (GOMADARE UDON)
This is the simplest of cool, light summer lunches. I served it with a side of spinach blanched in the water used for the udon and some quickly pan-seared tofu -- if weather really won't permit standing at the stove any longer, though, cold tofu would be delicious too.
Provided by tworedbowls
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the sauce ingredients except for the water together in a small bowl. The resulting mixture should be a thick paste and may be a little grainy. Add the dashi stock or water a tablespoon at a time until the sauce thins to your desired consistency. I found that I preferred it a little thinner so that it coats the noodles more evenly. That's it! Adjust to taste if needed - a tad more mirin and sugar can correct for bitterness if you find the sesame paste is a bit harsh, and a little more soy sauce will add saltiness, especially if you opt for water instead of dashi to thin. When you're done, serve with cold udon noodles, green onions, and nori, and enjoy!
SOBA NOODLES WITH CHILLED DASHI
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these noodles within a few hours of making it.
Provided by Mark Bittman
Time P2DT15m
Number Of Ingredients 7
Steps:
- To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat.
- Don't let the mixture boil; as soon as it's about to, turn off the heat, and remove the kelp.
- Add ½ cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days.
- Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking.
- To serve, pour some of the cold dashi into bowls and top with the noodles. Garnish: Chopped scallions.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
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