Once you learn it, it's super useful! "Easy yet delicious" homemade "sesame sauce" recipe

Hello. I am Ayumi Nakaganji, a chef.

It's humid and muggy... Kyushu's climate is really starting to show its true colors, and restaurants have started to offer summer-only cool noodle menus. It's amazing how noodles are so refreshing and smooth to eat when the heat is making you lose your appetite.

This time, we will introduce a recipe for sesame sauce that you can use with this year's "Cold Chinese Noodles" dish.

1: This is the one to have this year! "Cold Chinese Noodles with Homemade Sesame Sauce"

The richness of the sesame paste and the sourness of the sauce make this a delicious treat that you'll want to keep eating!

Image: Ayumi Chuganji

[Cold Chinese Noodles Ingredients] (2 servings)
Chinese noodles...2 servings
Ham, steamed chicken, etc. (I used steamed pork this time) - appropriate amount
Cucumber...1 piece
Boiled egg・・・1
Tomato...1 medium
Green pepper...1
White sesame seeds... appropriate amount

[Sauce ingredients] (serves 2-3)
White sesame paste・・・3 tablespoons
Sugar...1.5 tbsp
A Rice vinegar... 4 tablespoons
A Water... 2 tablespoons
A Soy sauce・・・1.5 tbsp
A. Chicken stock powder (granules)...1/2 teaspoon
A Salt... 2 pinches

<How to make>

(1) Sesame paste has separated oil, so if you are using a pouch, rub the bag thoroughly to mix it well. If you are using a bottle, mix it slowly from the bottom with a spoon.

(2) Mix A together. In a separate bowl, mix the sesame paste and sugar together well, then gradually add A and mix until combined.

(3) Cut the cold Chinese noodles ingredients into bite-sized pieces.

(4) Boil the noodles according to the instructions on the packet, drain in a colander, rinse thoroughly with water, and rinse in ice water.

(5) Place the drained noodles in a bowl and top with the other ingredients. Sprinkle with white sesame seeds and mix well again with the sesame sauce before serving.

The sesame paste will separate quickly if left for a short while, so be sure to mix well before serving.

In addition to being used for chilled Chinese noodles, it can also be used as a dressing.

You can use any vegetables you have in your fridge, not just the ingredients in this recipe, to make chilled Chinese noodles. Personally, I like to add thinly sliced bell peppers.

Chilled Chinese noodles are also great for bento lunches. Toss the noodles in a little sesame oil to prevent them from sticking together, then place the ingredients on top and store the sauce in a separate container. If you take them in a cooler bag with an ice pack, you can enjoy a cold and delicious chilled Chinese noodle for lunch. We recommend ingredients with low moisture content.

2: Department store basement style! "Hijiki salad with sesame sauce"

This department store-style salad uses rehydrated hijiki seaweed and goes great with sesame sauce.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
A Sesame sauce...appropriate amount
A Mayonnaise...appropriate amount
A Ground sesame seeds... appropriate amount
Tofu (cotton)・・・1/3 to 1/2 block
Hijiki (dried)・・・5g
Stringless kidney beans...5 pieces
Salami ham・・・5 slices
Leafy vegetables...appropriate amount
Sesame oil...appropriate amount

<How to make>

(1) Rehydrate the hijiki in water, drain in a colander, and pour boiling water over it to drain thoroughly. Wrap the tofu in paper and leave for about 5 minutes to drain. Mix A together.

(2) Boil the stringless beans in boiling water with salt (not included in the recipe), cool them, and cut them diagonally into 1 cm pieces. Slice the ham into thin strips.

(3) Gently mix hijiki, stringy green beans, and ham in a bowl.

(4) Place leafy vegetables cut into bite-sized pieces, tofu torn by hand, and (3) in a bowl and drizzle with sesame oil and A.

You can eat the sesame sauce by pouring it over steamed pork or chicken, or add chili oil for a spicy kick. This homemade sauce is handy to have on hand for the coming season. Please use it up within about a week. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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