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ごまだしうどん（佐伯市）
GOMA DASHI UDON / Saiki City
ごまだしうどん （佐伯市）
佐伯市の郷土料理「ごまだしうどん」は、シンプルながらも深い味わいがあります。味の決め手は「ごまだし」という特製調味料。焼いたエソやアジなどの身をほぐし、すりごまとしょうゆ、みりんを加えて練り上げた調味料で、これをゆでたてのうどんにのせ、熱湯を注いでいただきます。魚のうま味とごまの香ばしさが溶け合い、心温まる味わいが口の中に広がります。
「ごまだし」は、漁師町として栄えた佐伯市で考案された保存食。大量に獲れたエソをおいしく保存する知恵として生まれ、手軽に栄養を摂れることから、日常の食卓で親しまれてきました。
現在、佐伯市内の多くの飲食店で「ごまだしうどん」が提供されています。各店それぞれに独自のレシピがあり、微妙に異なる風味を楽しめます。また、「ごまだし」は万能調味料として、うどん以外にもお茶漬けや焼きおにぎり、パスタなど、さまざまな料理に活用されています。
GOMA DASHI UDON / Saiki City
Saiki City’s local dish, ‘GOMA DASHI UDON’ (Sesame Dashi Udon), is simple yet packed with flavour. The secret to its rich flavour is a special seasoning called Goma Dashi’ (sesame dashi). It is made by combining the meat from roasted fish, such as lizardfish and horse mackerel, and kneading it with ground sesame seeds, soy sauce and mirin (sweet cooking rice wine). This mixture is then placed over freshly cooked udon noodles, and boiling hot water is poured on top. The umami of the fish blends with the savoury flavour of the sesame seeds, creating a heart-warming taste that spreads in your mouth.
‘Sesame dashi’ was invented in Saiki City, a city known for its fishing heritage. It was used to preserve large quantities of lizardfish in an appetising way, and has become a common part of the daily diet because it is easy to eat and nutritious.
Today, many restaurants in Saiki City serve ‘GOMA DASHI UDON’. Each restaurant has its own unique recipe and offers a slightly different flavour. Besides being a popular addition to udon, sesame dashi also serves as a versatile seasoning in various other dishes such as ochazuke (rice with green tea), grilled onigiri (rice balls) and pasta.
