How to Make Sesame Soba (Gomadare) That Tastes Like the Shop

By Sudachi · 30 min

Ingredients

Instructions

1. In a bowl, whisk 2 tbsp sesame paste, 1½ tbsp yellow miso paste, 1 tbsp sugar and 1 tbsp toasted ground sesame seeds until smooth and thick.
2. Add a splash of the ½ tsp unseasoned rice vinegar to loosen the paste, then whisk in the 250 ml cooled dashi a little at a time, whisking well between additions.
3. Keep adding dashi until the dip reaches your preferred consistency, then stir in 1 tsp toasted sesame oil. Chill in the fridge if you want it cold.
4. Cut the 200 g pork belly into bite-sized pieces, sprinkle with a pinch of salt, and stir-fry in a little oil until cooked through with no pink left. Set aside.
5. Julienne the cucumber and cut the tomato into wedges.
6. Boil the 200 g soba according to the package directions. Drain, rinse under cold running water while rubbing the noodles to remove starch, then chill them in ice water.
7. Once a few minutes have passed, drain the noodles well and press gently to remove excess water.
8. Serve the noodles on a zaru or tray, arrange the pork and vegetables on a shared plate, and pour the dip into individual bowls with wasabi and chopped green onions on the side.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

TomatoScallionCucumberMisoPork bellySoba noodle