Soba with Black Sesame
Makes 2 servings
1/4 cup black sesame seeds
4 tsp sugar
1 Tbsp shoyu
1 Tbsp rice vinegar
1 tsp sesame oil
1 satsuma age (fish cake) optional
1 scallion, sliced on the diagonal
2 Tbsp chopped cilantro
2 servings soba
Toast sesame seeds in a 10″ dry skillet over high heat until fragrant, tossing constantly. Be careful not to burn—they’re toasted once they feel hot to the touch. Place in a Japanese mortar and grind well (alternatively, pulse in a mini food processor or blender). Add the sugar, shoyu, vinegar, and sesame oil and mix well.
Boil a small pot of water. Place the satsuma age in a bowl and pour the boiled water over it (to wash off the stale oil that coats it), then drain. Slice and set aside.
Boil a large pot of water and cook the soba according to the package directions. Drain and run cold water over the soba to cool. Drain very well, then place in a bowl. Add the sesame mixture to the soba and toss until well incorporated. Add the green onions, cilantro, and satsuma age and toss to combine. Serve immediately.
