When we came back from Japan, I didn’t think I’d try to recreate any of the magical, thoughtfully, wonderfully-made food we had while we were there. It all seemed way beyond my ken — a just-so balance of kombu and bonito, a dollop of miso and things I couldn’t even guess at, hand-pulled and long-simmered and much-perfected. That was true most of all for the multi-course kaiseki meal we had in Kyoto. We weren’t even sure if our uncultured palettes could even properly appreciate everything we were served — delicate, softly-cooked beef wrapped in thin slices of eggplant, vegetables cloaked in water jellies, cold soups with scallops and deliberately arranged tiger prawns — and I’m pretty sure a lot of it did go right over our heads.
But then last weekend I was contemplating what to make for an easy lunch, preferably cool and light and not involving the oven, and, of all things, one of my favorite courses from our kaiseki popped into my mind — chilled udon noodles, folded neatly over ice, with a creamy, nutty sesame sauce for dipping that reminded me vaguely of the one I like to make for summer rolls. On its own, it suddenly seemed a little more doable, and in this toasty late summer weather, nothing seemed more appealing. And surprise! Just a little Googling, whisking, and taste-testing later, this likeness emerged.
I have to apologize to any Japanese friends who might be reading, for taking liberties with a dish that I’ve only had the briefest acquaintance with — suffice it to say that this is just inspired by the one we had in Kyoto and not an attempt to mirror it. But it couldn’t be easier, and for the very little time it takes, the refreshing summer lunch that results is now one of our favorites. The udon noodles I just bought frozen at a Japanese supermarket not too far from work — they cook up in less than a minute and then get shocked in some cold water for serving, and that’s it. The sesame dipping sauce I cobbled together from a variety of sources and then whittled down to a simple recipe that tasted the most like what I remembered, and all it takes is a quick pour of everything you need, a vigorous whisk, and some gratuitous tasting. I think you could make it with peanut butter or any other nut butter you have on hand if sesame paste or tahini isn’t feasible. Topped with a little nori for an ocean-breezy saltiness, and served with some tofu and quickly-blanched greens on the side (plus some Studio Ghibli in the background), it made us feel like we were back on vacation. I hope you enjoy it as much as we did!
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: serves 2. 1x
Ingredients
- for the sesame dipping sauce:
- 3 tbsp sesame paste or tahini (or substitute your favorite nut butter)
- 1 tbsp mirin
- 2 tsp soy sauce or tamari
- 2 tsp sugar
- 1 tsp sake
- 1 tsp minced garlic
- 1/4 tsp grated ginger
- 2–3 tbsp dashi or water, or as much as needed to thin
- to serve:
- 1 brick (8.8 oz) udon, cooked and chilled (or soba buckwheat noodles, for a gluten-free option)
- 1/4 cup finely sliced green onions
- shredded nori
Instructions
- 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!
Notes
I usually think of nori as an optional garnish, but I was surprised by how it added just the right salty touch here — so I think if you can use it, do. If you’re thinning the sauce with a dashi stock that has kombu, though, it’ll add the same sea-breeze savoriness that I liked so much in the nori.
Speaking of dashi, you can make your own (see Nami’s amazing tutorials for awase dashi and kombu dashi) or you can buy dashi powder from a Japanese supermarket. Either one will work — and if all you have is water, that’s just fine too.
Soba buckwheat noodles would be amazing as a gluten-free (or just plain tasty) alternative for dipping, since they’re also delicious cold.
If you don’t have mirin or sake on hand, a bit of seasoned rice vinegar will work as a good substitute, though you may need to adjust for sweetness with a little more sugar.
Finally, if you have a surplus of sesame seeds and don’t feel like buying sesame paste specifically for this, you can easily make your own sesame paste — just toast the seeds briefly until browned and fragrant, then whiz in a food processor, adding a few teaspoons of oil at a time, until it reaches a smooth consistency.
Joanna
That photography…so compelling!
tworedbowls
That is so kind of you, Joanna — thank you!
Madeline
Yummy! This looks totally do-able. I’m also intimidated by certain Japanese foods (although I love it) and have never made udon before. I will need to try this soon! Thanks for sharing 🙂
http://madelinemarieblog.com/
tworedbowls
If I can do it, you definitely can 🙂 Thank you for commenting!!
Betty | le jus d'orange
Mm Cynthia, this dish looks so good – simple, beautifully presented, and super tasty – the epitome of a Japanese meal. One of the most striking things about Japanese food when I was there last summer was its simplicity. A bowl of cold soba with mentsuyu sauce was probably my favorite. Then there was just steamed rice with chicken. So simple yet so delicious. I’d love to see more Japanese recreations!!!
tworedbowls
Yessss, cold soba noodles are so amazing — there are a couple versions of this sesame dipping sauce I came across that used mentsuyu as the thinning broth, I feel like that would be magical. Elegant simplicity all the way. Thanks so much for the sweet words!!
Kathryn @ The Scratch Artist
Can I just say, your recipes and photos are just so inspiring. Well, of course I can say that, because who wouldn’t want to hear that? But really. I love what you do here. And I am so happy you are recreating some of what you experienced on your trip. I hope you do it more. I am always a bit shy to tell people that what they do impresses me, in case it comes off as disingenuous. So I hope it doesn’t come across that way.
It really makes me smile that this is your version of a simple lunch. I guess I should update my simple lunch from pb&j to this. I think that would definitely give me some style points. And who doesn’t need more style points, right?
tworedbowls
Hi Kathryn, I meant to tell you way, way back when you posted this how much I appreciated such a kind, thoughtful, and heartfelt comment — thank you so much. It really made my day, so thanks for taking the leap and leaving such kind words! 🙂 (PS I loooove PB&Js!!)
Eliza
I’ve been daydreaming about chilled sesame soba noodle salad this week. Udons
Eliza
Lately, I’ve been daydreaming about chilled sesame soba noodles. Udon has been a close second!
Amanda | What's Cooking
I’m reading a book you might enjoy called “On the noodle road”. It’s about a newly wed young woman, chef/journalist who sets off on the silk trade road and westerm China to discover the history of noodles. This dish and that wonderful dipping sauced reminds me of that. What a refreshing dish full of taste that doesn’t need the oven. Enjoy the week!
theperfectloaf
While I’ve not made many Japanese dishes this really makes me want to get out there and try it! Perhaps I’ll take a break from baking sourdough and give your recipe a shot. My wife and I are going to Japan next year so I need to be prepared 🙂
genevieve y
To say I love that sesame sauce is an understatement- I remember having it in Japanese restaurants when I was a kid and I was kiiinda obsessed, especially with the gomae/sesame spinach salad. One of my favourite things about Japanese food is how clean and simple it is. This udon sounds so cooling- exactly what I need right now!
Brooke Bass
You just made tofu look sexy and now the internet is going to break!!! LOL.
The mister and I have been making a version of this for easy dinners lately (with grilled tofu b/c I hate my range right now!) but I have been cheating and using Nong’s sauce (a portland staple) instead of making my own, which I hate doing because homemade sauces are the bomb but I was mostly just being lazy because I didn’t feel like searching for the perfect recipe. So, obviously, I’m totally going to try this very, very soon and could not be more excited!
jasmincookbook
Across whole Europe the weather really doesn’t permit longer cooking, so this lovely, light lunch suggestion is just the thing we need – and it’s simple enough for people like me, who are not so familiar with the secret of Japanese cuisine…
Shanna
Mmmmm Oh my goodness! This looks so delicious, so simple, so amazing. I have a trip over to Asia coming up, with a quick stop in Japan – I am hoping to experience so many of the things that you had mentioned throughout your Japan posts – the food of course, being a big one. Absolutely stunning! xx
Sydney | Modern Granola
I love it when people recreate dishes they tasted in their travels. It’s a beautiful way to share your adventures with other people. This looks absolutely delicious. I’m so intrigued by this whole recipe, I’ve never heard or seen anything like it, and I love that. Thanks for expanding my horizons 🙂
xx Sydney
Ursula @ LilVienna.com
I could tahini add to everything. *addicted*
Jessie Snyder | Faring Well
This is gorgeous Cynthia! You totally have me craving this sauce with some cold noodles and tofu right now. Sounds like the perfect summer lunch. I love how traveling opens you up to new tastes and bring so much inspiration into the kitchen back home. Love <3
Erin @ Her Heartland Soul
This sounds delicious! I love noodles!
Her Heartland Soul
http://herheartlandsoul.com
stephanie
you’re speaking to my udon loving heart lady 🙂
Valentina @Hortus
I really think Japanese recipes are more intimidating than difficult (reason why I don’t cook Chinese, lol). I tried several things with amazing results. I have the best ever Japanese cookbook ever, ‘The Art of Japanese Cooking’, by Shizuo Tsuji. He explains all japanese cuisine step by step. It’s a wonderful read, even if you end up not making anything from it!
Love everything you do! I want a bowl of those <3
Willow @ Will Cook For Friends
This is stunning, and sounds so good right now! I have been obsessed with ordering udon noodles at Japanese restaurants lately, but have yet to pick some up for myself. Will absolutely have to, now!
Beau Ciolino
This is so wonderful, like, I need this. The chewy noodles, the sesame dipping sauce, all the things, they all look so delicious!
Sophie | The Green Life
This is gorgeous! It looks so simple, yet delicious! I’ve been wanting to visit Japan for so long. And now you’re making me want to go even more. Your photos are truly beautiful.
Laura&Nora @Our Food Stories
This looks SO good!! never had udon noodles yet, but your gorgeous photos really want to make me try. great work <3
Meg | Bread+Barrow
A really beautiful tribute to your trip, Cynthia! I love these photos, too – so beautiful and dark (my favorite!) xx
Abby | Lace & Lilacs
This looks delicious, Cynthia. Adore! <3
tessahuff // style sweet ca
This dish sure knows its way to my heart. I could live off udon! Gorgeous post, per usual =) xoxo
kaleandcaramel
Ohmygosh drooling! Cynthia. I love this post so much—I’ve never been to Japan, but I felt immersed in the wonder of your time there. And this is basically my perfect lunch. When can I come over?!
consideringtheradish
The loving way you described the dishes you made sounds like you did indeed properly appreciate them. These noodles look divine for summer- I can’t wait to try your dipping sauce.
Fork to Belly
Udon is what dreams are made of!!! They’re so deliciously simple and I love them served that way too 🙂
Ellie@fitforthesoul
How perfect is this?! i totally understand when you apologize for re-making something that only the experts should have the right to come near! ^_^ But this seriously does look like an amazing dish inspired by your honeymoon~I can’t imagine how much good food there was.
Kayla
Oh my new BFF, Cynthia! I have been reading your blog for ummm let’s see… 3 days now and it has consumed at least 20 of the 36 hours, give or take 😀 I’m 3 months pregnant right now and have made 3 of your amazingly delicious recipes so far (yes, that’s 1 per day to be exact). So my compliments to you for making me hungry & satisfied! God bless you & your blog!
mizzjblog
Authentic or not, this dish looks very refreshing and is so beautifully photographed!
Lindsey
this dish sounds (and looks!) like just the thing i would love to bring to the beach on a summer day! and dashi water in the dipping sauce – whoa! i am so stoked to try that out! haha, i’m still trying to recreate a rice and bean dish frank and i had on our honeymoon in costa rica; although it’s a basic dish, i can’t quite seem to get it right. hope you’re staying cool, girl! xo’s!
Joanna
This looks lovely! I actually made the sesame sauce atop zucchini noodles (aka Zoodles) with a bit of shredded carrot ribbons on top and it was delightful!
Nik@ABrownTable
Nami is the best! I love her tutorials on Japanese food and she’s so sweet. I’ve been wanting to learn how to make udon at home, their texture is amazing. As always, Cynthia this dish you’ve shared looks delicious and I can’t wait to try making it at home!
Maggie | Omnivore's Cookbook
This reminds me of the good old days in Japan. Aren’t their food so delicate, beautiful, fresh and could capture the most subtle flavors? This is a very delicious list of ingredients. And it’s a great summer dish. I’m cooking some fresh noodles tomorrow and can’t wait to try out this dipping sauce 🙂
Helen Iwasaki
This is amazing! I lived in Tokyo for many years and this brings it back to my kitchen:) this recipe is perfect! Can’t wait to make this again . I served it with cold soba and it was delicious.
Thank you so much for this!
★★★★★
tworedbowls
Hi Helen, you’ve made my day! Thank you, this is so lovely to hear.
Marielle
This was so good. I made it while visiting family and it was a hit!
★★★★★