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Cold Sesame “Udon”

Frankie Celenza

We're using a secret Italian hack to make this Japanese soup.



  • Dashi:
  • 4 ounces dried kombu
  • 2 quarts water
  • 1/2 cup dried bonito flakes
  • Noodles:
  • 1 package bucatini
  • 1 cup ice
  • 4 cups water
  • Kaeshi:
  • 2 cups soy sauce
  • 1/2 cup mirin
  • 1/4 cup sugar
  • 3 tablespoons tahini
  • Udon Toppings:
  • Wakame seaweed, sliced
  • Scallions, finely sliced
  • Nori squares or strips
  • Mint or shiso, thinly sliced
  • Cherry tomatoes, halved

Let's get Cooking...

  1. Wipe down the kombu with a damp paper towel. Fold into small pieces and drop into a potful of lightly simmering water. Simmer for 15 minutes. Remove the kombu and discard. Place bonito flakes in a cheesecloth and tie up to seal. Steep the bonito parcel in the kombu liquid for 5 minutes to make the dashi, then discard parcel and cool the broth in the fridge.
  2. Cook bucatini and place in an ice bath when done. This will rinse off the starch and leave the noodles with the same slick consistency as an udon noodle.
  3. Prepare the kaeshi by combining soy sauce, mirin and sugar in a small sauce pot. Bring to a boil and reduce for 2 minutes. Cool.
  4. In a small bowl, combine 1 1/2 cups of the cooled dashi with 1 cup of the kaeshi and the tahini. Whisk to combine to make the broth.
  5. To assemble, mound the noodles in the center of your serving bowl. Place the various udon toppings around the noodles. Pour the broth on top of the noodles. Enjoy!