Suttate — Chilled Sesame-Miso Udon

Toast the sesame in a dry pan, watching carefully, then grind in a mortar. Add the miso, finely chopped onion and shiso and grind together.

Slice the cucumber into rounds, lightly crush in the mortar and mix. Add the dashi or cold water and adjust the consistency as desired.

Cook the udon according to its package directions; this necessary noodle-cooking step is implicit rather than listed in the source. Drain and cool. Add ice to the dipping broth or individual bowls just before serving with the noodles.