Uploaded August 2026 | Updated September 2026, 1 week ago
In this video, I will show you my gomadare soba, cold soba noodles with a nutty sesame dipping sauce, and the spoonful of miso that makes it taste like the soba shop.
🖨 PRINT FULL RECIPE: sudachirecipes.com/sesame-soba
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 15 minutes (5 minutes prep, 10 minutes cook)
👥 Servings: 2 portions
🥕 Ingredients:
Sesame Dipping Sauce (Gomadare)
- 250 ml dashi stock, cooled: sudachirecipes.com/dashi-explained
- 2 tbsp sesame paste (nerigoma), or Chinese sesame paste/tahini
- 1½ tbsp yellow miso paste (awase): sudachirecipes.com/miso-101
- 1 tbsp sugar
- 1 tbsp ground sesame seeds, toasted
- ½ tsp unseasoned rice vinegar (komezu): sudachirecipes.com/japanese-rice-vinegar
- 1 tsp toasted sesame oil, stir in at the very end: sudachirecipes.com/toasted-sesame-oil
Soba and Toppings
- 200 g thinly sliced pork belly, optional
- a pinch of salt, for the pork
- 1 Japanese cucumber, or Persian, julienned
- 1 tomato, cut into wedges
- 200 g soba noodles
- wasabi paste, to taste: sudachirecipes.com/wasabi-101
- finely chopped green onions, to taste: sudachirecipes.com/negi
💡MY RECOMMENDED JAPANESE PANTRY ITEMS & SUBSTITUTIONS⬇️
Pantry guide: sudachirecipes.com/top-20-japanese-ingredients
Substitutions guide: sudachirecipes.com/japanese-ingredient-substitutes
🔗 RELATED RECIPES ON THE WEBSITE
Cold noodle bowls:
Zaru Soba: sudachirecipes.com/zaru-soba-recipe
Chilled Summer Soba: sudachirecipes.com/summer-cold-soba-recipe
Zaru Udon: sudachirecipes.com/zaru-udon-recipe
Cold Dipping Zaru Ramen: sudachirecipes.com/zaru-ramen
Hiyashi Chuka: sudachirecipes.com/hiyashi-chuka
Shiso Pesto Pasta: sudachirecipes.com/shiso-pesto-pasta
Noodles from scratch:
Homemade Soba Noodles: sudachirecipes.com/homemade-soba-noodles
Homemade Udon: sudachirecipes.com/homemade-udon
Dashi for the sauce:
Homemade Dashi Packets: sudachirecipes.com/homemade-dashi-packets
Awase Dashi from Scratch: sudachirecipes.com/awase-dashi
Kombu Dashi: sudachirecipes.com/kombu-dashi
Vegan Shiitake and Kombu Dashi: sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan
Summer sides to serve alongside:
Spinach Ohitashi: sudachirecipes.com/spinach-ohitashi-recipe
Chilled Wakame Seaweed Salad: sudachirecipes.com/wakame-salad
Quick Salted Okra: sudachirecipes.com/shio-okra
Chilled Fried Eggplant in Dashi: sudachirecipes.com/nasu-no-agebitashi
Summer Shiso Salad: sudachirecipes.com/summer-shiso-salad
Collections:
Japanese Cold Noodle Recipes: sudachirecipes.com/japanese-cold-noodle-recipes
Japanese Summer Recipes: sudachirecipes.com/japanese-summer-recipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/sesame-soba
Latest Recipes: sudachirecipes.com/blog
❓ COMMON QUESTIONS
Q: My sauce was smooth but tastes washed out and weak on the noodles. Why?
A: The noodles went on still wet, and that water thinned the sauce right on the plate. Drain the soba hard and press it gently until it is nearly dry before plating. The sauce is built thick on purpose so it clings, and damp noodles undo that in a single dip.
Q: My soba turned soft and mushy instead of springy. What went wrong?
A: The noodles either overcooked or skipped the cold shock. Pull them right at the package time, rinse them under cold running water to wash off the surface starch, then plunge them into ice water for 30 to 60 seconds. That cold shock is what tightens the strands and brings back the bite.
Q: My noodles clumped together into a sticky mass after draining. Can I save them?
A: Surface starch was left on, so the strands glued themselves into a sticky mass. Rinse them again under cold running water, rubbing gently with your hands to lift the starch off, then shock them in ice water and drain. They loosen back into separate strands. Going forward, rinse the moment they come out of the pot so the starch never sets.
⏱ TIMESTAMPS
0:00 Intro
0:13 Building the Gomadare Sesame Sauce
2:31 Cooking the Pork Belly
3:00 Boiling and Chilling the Soba
4:04 Plating and Serving
5:35 Recapping the Ingredients
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtube.com/playlist?list=PL8lncWEfRxGfAmJTosvVfMqryujUmtbWL
youtube.com/playlist?list=PL8lncWEfRxGfeBc21OC-N-ICjvRnUXSkY
youtube.com/playlist?list=PL8lncWEfRxGd1lylIlqTezglPe-rxSiuY
#japanesefood #japanesecooking #japaneserecipe #soba #gomadare #coldnoodles
In this video, I will show you my gomadare soba, cold soba noodles with a nutty sesame dipping sauce, and the spoonful of miso that makes it taste like the soba shop.
🖨 PRINT FULL RECIPE: sudachirecipes.com/sesame-soba
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 15 minutes (5 minutes prep, 10 minutes cook)
👥 Servings: 2 portions
🥕 Ingredients:
Sesame Dipping Sauce (Gomadare)
- 250 ml dashi stock, cooled: sudachirecipes.com/dashi-explained
- 2 tbsp sesame paste (nerigoma), or Chinese sesame paste/tahini
- 1½ tbsp yellow miso paste (awase): sudachirecipes.com/miso-101
- 1 tbsp sugar
- 1 tbsp ground sesame seeds, toasted
- ½ tsp unseasoned rice vinegar (komezu): sudachirecipes.com/japanese-rice-vinegar
- 1 tsp toasted sesame oil, stir in at the very end: sudachirecipes.com/toasted-sesame-oil
Soba and Toppings
- 200 g thinly sliced pork belly, optional
- a pinch of salt, for the pork
- 1 Japanese cucumber, or Persian, julienned
- 1 tomato, cut into wedges
- 200 g soba noodles
- wasabi paste, to taste: sudachirecipes.com/wasabi-101
- finely chopped green onions, to taste: sudachirecipes.com/negi
💡MY RECOMMENDED JAPANESE PANTRY ITEMS & SUBSTITUTIONS⬇️
Pantry guide: sudachirecipes.com/top-20-japanese-ingredients
Substitutions guide: sudachirecipes.com/japanese-ingredient-substitutes
🔗 RELATED RECIPES ON THE WEBSITE
Cold noodle bowls:
Zaru Soba: sudachirecipes.com/zaru-soba-recipe
Chilled Summer Soba: sudachirecipes.com/summer-cold-soba-recipe
Zaru Udon: sudachirecipes.com/zaru-udon-recipe
Cold Dipping Zaru Ramen: sudachirecipes.com/zaru-ramen
Hiyashi Chuka: sudachirecipes.com/hiyashi-chuka
Shiso Pesto Pasta: sudachirecipes.com/shiso-pesto-pasta
Noodles from scratch:
Homemade Soba Noodles: sudachirecipes.com/homemade-soba-noodles
Homemade Udon: sudachirecipes.com/homemade-udon
Dashi for the sauce:
Homemade Dashi Packets: sudachirecipes.com/homemade-dashi-packets
Awase Dashi from Scratch: sudachirecipes.com/awase-dashi
Kombu Dashi: sudachirecipes.com/kombu-dashi
Vegan Shiitake and Kombu Dashi: sudachirecipes.com/shiitake-and-kombu-awase-dashi-vegan
Summer sides to serve alongside:
Spinach Ohitashi: sudachirecipes.com/spinach-ohitashi-recipe
Chilled Wakame Seaweed Salad: sudachirecipes.com/wakame-salad
Quick Salted Okra: sudachirecipes.com/shio-okra
Chilled Fried Eggplant in Dashi: sudachirecipes.com/nasu-no-agebitashi
Summer Shiso Salad: sudachirecipes.com/summer-shiso-salad
Collections:
Japanese Cold Noodle Recipes: sudachirecipes.com/japanese-cold-noodle-recipes
Japanese Summer Recipes: sudachirecipes.com/japanese-summer-recipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/sesame-soba
Latest Recipes: sudachirecipes.com/blog
❓ COMMON QUESTIONS
Q: My sauce was smooth but tastes washed out and weak on the noodles. Why?
A: The noodles went on still wet, and that water thinned the sauce right on the plate. Drain the soba hard and press it gently until it is nearly dry before plating. The sauce is built thick on purpose so it clings, and damp noodles undo that in a single dip.
Q: My soba turned soft and mushy instead of springy. What went wrong?
A: The noodles either overcooked or skipped the cold shock. Pull them right at the package time, rinse them under cold running water to wash off the surface starch, then plunge them into ice water for 30 to 60 seconds. That cold shock is what tightens the strands and brings back the bite.
Q: My noodles clumped together into a sticky mass after draining. Can I save them?
A: Surface starch was left on, so the strands glued themselves into a sticky mass. Rinse them again under cold running water, rubbing gently with your hands to lift the starch off, then shock them in ice water and drain. They loosen back into separate strands. Going forward, rinse the moment they come out of the pot so the starch never sets.
⏱ TIMESTAMPS
0:00 Intro
0:13 Building the Gomadare Sesame Sauce
2:31 Cooking the Pork Belly
3:00 Boiling and Chilling the Soba
4:04 Plating and Serving
5:35 Recapping the Ingredients
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtube.com/playlist?list=PL8lncWEfRxGfAmJTosvVfMqryujUmtbWL
youtube.com/playlist?list=PL8lncWEfRxGfeBc21OC-N-ICjvRnUXSkY
youtube.com/playlist?list=PL8lncWEfRxGd1lylIlqTezglPe-rxSiuY
#japanesefood #japanesecooking #japaneserecipe #soba #gomadare #coldnoodles
