Suttate (Chilled Sesame Miso Udon)

Quick answer

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

About this dish

Suttate is a summer udon dish from Kawajima in Saitama.

Toasted sesame is ground in a mortar with miso, onion, shiso, and cucumber, then loosened with cold bonito dashi into a thick, aromatic dipping broth. The vegetables are lightly crushed rather than used only as garnish, releasing their juice and fresh aroma into the sesame base. Chilled noodles are served alongside, and ice is added to individual bowls just before eating so the entire batch does not become diluted.

Ingredients (2 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

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

Prep

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

Prep

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

Heat

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

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Golden sesame ground until its oil emerges
Finish cue: Put 27g golden sesame in a cold pan and toast over high heat for about 30 seconds, shaking constantly.
Storage and reheating: Pour in 360ml cold bonito dashi gradually, loosening the paste, then refrigerate.