This cold udon dish has a very tasty and refreshing broth made of soymilk and golden sesame paste. It’s poured over the udon and really makes the dish so special. For this broth, I use my Dashi Shoyu (rich dashi-flavored soy sauce) as a base seasoning. This Dashi Shoyu is extremely versatile and can be used it on its own as a seasoning for sautéed dish or can be mixed other liquid (can be just water) to make a broth or a sauce. So, I keep my Dashi Shoyu in my fridge always. Once you make a batch of it, you can keep it for up to a month or even longer.
The toppings can be basically anything you like, so you can be creative.
Vegan option*Make the Dashi Shoyu without Katsuobushi *Omit the chicken for the topping
Dashi Shoyu (enough for multiple use)
- 1 cup (240 ml) soy sauce
- 3/4 cup (180 ml) mirin
- 1/4 cup (60 ml) Okinawa black sugar or raw brown sugar
- 1/2 cup (120 ml) sake
- 1 piece (2″ x 2″ / 5 cm x 5 cm) kombu (dry kelp)
- 1/3 oz (10 g) katsuobushi (also called hana-katsuo; smoked and dried bonito flakes)
Sesame Soymilk Sauce
- 2 1/2 tablespoons or more golden sesame paste
- 3/4 cup (180 ml) Dashi Shoyu (recipe is in this page)
- 2 cups (480 ml) pure soymilk
- 4 oz (120 g) chicken tender
- 1 tablespoon liquid shio-koji (can substitute with 1 teaspoon sea salt)
- 4 okra
- 12 cherry tomatoes
- Some shiso leaves, thinly-sliced
- Some chives, cut into 1/2″ (1.5 cm) long
- 4 servings (14 oz/ 400 g) udon noodle
- Roasted sesame seeds, for serving
- La-yu (hot chili oil), for serving
Making Dashi Shoyu
- Combine all the ingredients, except the katsuobushi, for Dashi Shoyu in a sauce pan. Let the kombu soak for 30 minutes or up to overnight.
- Set the sauce pan over medium heat. Bring to a simmer and remove the kombu (meanwhile, stir a few times to make sure the sugar dissolves completely).
- Add the katsuobushi and turn off the heat. Let the katsuobushi infuse for 2 – 3 minutes. Strain. Let the sauce cool down completely. This Dashi Shoyu can keep in a tight-sealed jar in refrigerator for a mont or even longer.
Making Sesame Soymilk Sauce
Put the sesame paste in a bowl and gradually add the Dashi Shoyu (3/4 cup or 180 ml) as you whisk. Pour in the soymilk and whisk again until smooth. Keep chilled until ready to serve.
Prepare the Toppings
- For the chicken tender, marinade the chicken in the liquid shio-koji for 30 minutes or longer.
- Bring water to a boil in a sauce pan. Remove the chicken from the marinade and add to the water. Bring it back to boil. Turn off the heat and let it sit for 4 minutes or until the chicken is cooked through. (You can check with a largest piece by slicing into the center with a small knife). Remove the chicken and let it cook down. Shred into small pieces by hand.
- For the okra, bring water to a boil in a sauce pan. Add a small amount of salt. Add the okra and blanch for 30 – 45 seconds. Remove the okra from the water and let them cool down. Trim off the end. Cut into thin slices.
- For the remaining toppings, just set aside.
Completing the dish
- Cook the udon according to the package’s instructions. Rinse in cold running water and drain well.
- Divide the udon into individual bowls. Arrange the toppings over the noodle and pour the sauce. Garnish with some sesame seeds. Drizzle some la-yu, if you like. Serve immediately.
Plating time. Arranging the toppings over udon noodles.
This is the killer Sesame Soymilk Sauce. It’s really tasty!
Itadakimasu! Mix up the ingredients and enjoy. You can drink up the sauce, too.
The recipe amount for the Dashi Shoyu is more than what you need for the servings in this recipe. The remaining can keep refrigerated for up to 1 month or maybe longer.