This refreshing udon, flavored with egoma (Korean perilla seeds), is an example of of Fukushima Prefecture home-cooking. As a representative of Fukushima Prefecture, it's my job to introduce this flavor to you.
Add the egoma to a frying pan and dry-fry on low-medium heat. It'll take 2-3 minutes, and the sesame will become aromatic while making a popping sound.
Next up is grinding the egoma seeds. Prepare your dish, flavorings, and a wide space to work in.
Start off by grinding vigorously. Once you've ground 70-80% of the seeds, then add the flavoring.
Add the miso, soy sauce, and sake, and grind until smooth.
Add the dashi in parts to flavor the mixture. I used special kombu dashi.
Hang in there and keep grinding. Add the dashi while checking the salty flavor. If you don't mind sesame granules then you're finished here.
When you're close to finishing the cold sesame sauce boil the udon. If you're working by yourself then boil the udon while the sauce is chilling.
Drain the boiled udon all at once and cool the noodles. Use both hands to rinse the noodles, rubbing them gently. It's easiest if you have a large bowl and strainer.
Place the noodles in a sieve and the sauce in a glass bowl. Serve with your desired condiments (cucumber, ginger, shiso, etc) for a bit of color.
Story Behind this Recipe
10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama. It's said that eating this can extend your life by 10 years!
In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor.