Hawaiian black salt
black sesame seeds
1 C tahini
juice of 1 lemon
1 T tamari
1 T rice wine vinegar
½ lb. crimini mushrooms, whole
1/6 lb. shiitake mushrooms, sliced
1 bunch broccolini
1 lb. udon noodles
In a mortar and pestle, crush salt & sesame seeds to make black gomasio.
We used 1 part salt to 3 parts seeds but might prefer 1 part salt to 5 parts seeds.
In small bowl, make tahini sauce. Stir together tahini, lemon juice, tamari, and rice wine vinegar.
When well blended, stir in ¼ C Black Gomasio.
Thin with water to desired consistency.
Saute crimini mushrooms in butter and oil; add shiitakes after 5 minutes.
Saute 5 more minutes. Take out and set aside. Add washed broccolini to same pan, adding more oil if needed. Saute broccolini ‘til nearly tender. Add kale and saute a few minutes.
Boil udon noodles according to package directions. Drain. Add desired amount of tahini sauce to noodles. (Any extra can be used later on other cooked veggies.) Stir in broccolini.
Stir in mushrooms. Serve in individual bowls, garnishing with lime wedges.