HIYAMUGI WITH SESAME DIPPING SAUCE

Hiyamugi with Sesame Dipping Sauce image

Provided by Baby Kato

Time 35m

Number Of Ingredients 9

Previous Next

2 4 inches japanese or taiwanese cucumber, thinly sliced
a pinch salt
2 tbsp white sesame paste
1 dashi soy sauce* (aka mentsuyu or soba tsuyu)
1 tbsp soy sauce
1 cup water
1 tbsp mirin
1 tbsp roasted white sesame seeds (optional)
3 bundles hiyamugi or somen noodles

Steps:

1. Prepare the Sauce: Sprinkle a pinch of salt over the sliced cucumbers. Mix well and set aside. In a small pot, combine the sesame paste, dashi soy sauce, soy sauce, mirin and 1/2 cup of water and bring to a boil. Cook for 2~3 minutes whisking to incorporate the sesame paste with liquid. Pour the sesame mixture in a different container and add the 1/2 cup of water.
2. Rinse the salted cucumbers and squeeze out the excess water. Add the cucumbers in the sesame mixture and chill in the refrigerator for about 20 minutes or until cool.
3. Cook the Noodles: Fill a large stock pot at least half full with water and bring to a boil. Add all the hiyamugi at the same time and cook, stirring occasionally, according to the directions of the package. If the pot froths to the point of overflowing, add some cold water to calm it down. When it's done, rinse with running cold water and drain well. Serve on plates and sprinkle sesame seeds if desired.
4. Serve with the sesame dipping sauce on the side.