Hiyamugi with Sesame Dipping Sauce
Hiyamugi is a lessor known noodle than soba or udon. You can think of it as very thin udon or slightly wider somen.
Please Note: Mirin and dashi soy sauce(mentsuyu/soba tsuyu) are easy to find at Asian grocery stores.
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24 inches japanese or taiwanese cucumber, thinly sliced
·a pinch salt
2tbsp white sesame paste
1dashi soy sauce* (aka mentsuyu or soba tsuyu)
1tbsp soy sauce
1tbsp roasted white sesame seeds (optional)
3bundles hiyamugi or somen noodles
How to Make Hiyamugi with Sesame Dipping Sauce
- Prepare the Sauce: Sprinkle a pinch of salt over the sliced cucumbers. Mix well and set aside. In a small pot, combine the sesame paste, dashi soy sauce, soy sauce, mirin and 1/2 cup of water and bring to a boil. Cook for 2~3 minutes whisking to incorporate the sesame paste with liquid. Pour the sesame mixture in a different container and add the 1/2 cup of water.
- Rinse the salted cucumbers and squeeze out the excess water. Add the cucumbers in the sesame mixture and chill in the refrigerator for about 20 minutes or until cool.
- Cook the Noodles: Fill a large stock pot at least half full with water and bring to a boil. Add all the hiyamugi at the same time and cook, stirring occasionally, according to the directions of the package. If the pot froths to the point of overflowing, add some cold water to calm it down. When it's done, rinse with running cold water and drain well. Serve on plates and sprinkle sesame seeds if desired.
- Serve with the sesame dipping sauce on the side.