Suttate (Chilled Sesame Miso Udon)

Name: Suttate (Chilled Sesame Miso Udon)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: golden sesame seeds 27 g; shiso leaves 5 piece; onion 50 g; rice miso 36 g; cucumber 50 g; cold bonito dashi 360 ml; udon noodles 250 g; ice 120 g

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Toasted sesame, rice miso, shiso, onion, and cucumber are ground together in a mortar, then thinned with cold bonito stock into a dipping soup for chilled udon.

It is a summer dish from Kawajima in Saitama, nutty from the sesame and cool from the shiso and cucumber. Bruising the sliced cucumber with the pestle lets its juice and aroma run into the base. The sesame is ground fine enough for its oil to seep out, which is where the nutty richness comes from. The cold stock is poured in gradually so the thick sesame-miso paste loosens without lumps.

Ingredients

servings

IngredientAmount

shiso leaves5 piece

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Instructions

5 steps

1

Put 27g golden sesame in a cold pan and toast over high heat for about 30 seconds, shaking constantly.

As soon as the seeds begin to pop, transfer them to a mortar and grind until oily and fine.
2

Finely chop 50g onion and 5 shiso leaves.

Add them to the ground sesame with 36g rice miso and work into an even paste in the mortar.
3

Slice 50g cucumber thinly, add it to the mortar, bruise it lightly, and mix.

Pour in 360ml cold bonito dashi gradually, loosening the paste, then refrigerate.
4

Cook 250g udon according to its package timing and rinse several times in cold water.

Rub gently to remove surface starch, then drain thoroughly.
5

Divide the chilled udon between two bowls and portion the sesame miso broth into two smaller bowls.

Add 60g ice to each broth bowl, stir, and dip the noodles to eat.