cold kishimen with sesame sauce

• metric
• u.s.

ingredients:

• 530 g cooked kishimen

sesame dipping sauce:

• 1 1/2 tablespoons sesame paste
• 1 tablespoon ground sesame (optional)
• 1 teaspoon red or white miso
• 10 g grated ginger (optional)
• 150 ml bonito & sea tangle soup stock or bonito soup stock
• 1 1/2 tablespoons sugar
• 30 ml soy sauce

step 1:

To prepare the sesame dipping sauce, first boil bonito & sea tangle (or bonito) soup stock. Add the the sugar and soy sauce. Bring to a boil.

step 2:

Mix the sesame paste, ground sesame (optional), grated ginger (optional) and miso in a bowl.

step 3:

Add the mixture (Step 1) little by little and mix. Place the dipping sauce separately in 2 individual small bowls.

step 4:

Divide the kishimen in 2 serving bowls or on plates. (The Japanese use zaru, a flat dish made of bamboo.)