This creamy sesame sauce is so handy to have in the fridge as a dressing for chicken salad or as a dipping sauce for vegetables. If you want to prepare this in advance, you can omit the dashi and add it just before serving, so that it will last longer (up to a week in the fridge).
Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning. As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.
Mix the sugar, miso, tahini, soy sauce, dashi and ground sesame seeds in a bowl, stirring until the sugar has dissolved.
Cook the udon noodles according to the packet instructions, then drain and rinse under cold running water until cool.
Divide the noodles among four plates. Serve the dipping sauce in small individual bowls and dip the noodles into the sauce as you eat them.
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