Recipe by Sakiko Setaka
Born in Niigata, Japan in 1980
Lives in Portland, OR
Leisure: Cooking, baking, making shaved ice, making miso
Childhood cuisine: Onigiri aka rice balls
Flavor junkies, rejoice! This has the same appeal as a Thai peanut sauce but with a rich sesame twist. Plus, it's as easy as whisking some pantry staples together, tossing with noodles, and topping with whatever you have on hand. The traditional Japanese version has every topping, except tomato, cut into matchsticks and laid on top of the dressed noodles in a pinwheel pattern.
Active Time: 20 minutes | Inactive Time: 0 | Easy | 3 servings
1-1/2 tablespoons tahini
1-1/2 tablespoons toasted sesame oil
1-1/2 tablespoons white (shiro) miso
1 tablespoons soy sauce or tamari
1 tablespoons white or rice vinegar
1 tablespoon sugar
1” piece fresh ginger, peeled and minced
2 cloves garlic, minced
1/4 cup water
1 package (12 ounces) Umi Organic ramen noodles
8 ounces poached shrimp or chicken or any cooked meat or tofu
2 soft-boiled eggs, halved, or hard-boiled eggs, sliced, or omelette, cut into "golden threads"
1 small cucumber, julienned
1 carrot, julienned
1 ripe, medium-sized tomato, cut into wedges
2 scallions, chopped
2 tablespoons toasted sesame seeds
Chile oil to taste
1. In a medium bowl, whisk together tahini, sesame oil, miso, soy sauce, vinegar, sugar, ginger, and garlic. Whisk in water a little at a time until the sauce reaches a smooth, pourable consistency. Set aside.
2. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 3 minutes, stirring often. Drain, rinse with cold water until noodles are cool, and shake out excess water.
3. Divide noodles between bowls and add toppings as desired. Pour sauce over the top.
Photos by Shawn Linehan.