1. Place water, mirin and katsuo-bushi in a small saucepan and bring to the boil.  
2.  Simmer 5 min.  Strain out the katsuo-bushi and return to the saucepan.
3. Add soy sauce, vinegar, sugar, stirring occasionally as you bring it to the boil.  Dissolve akamiso into the liquid.  Simmer another 1 min.  Set aside to cool.
4. Place sesame seeds in food processor.  
5.  Process until ground seeds don't move any more.  Ensure that all the seeds are very well ground.
6. Pour soy sauce mixture from saucepan into the food processor.  
7.  Process until well combined.
8. Pour into a clean glass jar.  Keeps for months if refrigerated.  Home-made Goma-dare will separate when stored, so give it a good shake before using.

= NOODLES =

1. Cook the noodles according to the instructions on the package.
2.  Drain and set aside in a large bowl.
3. Heat the oil in a wok over high heat.
4.  Add the snow peas and the corn and stir-fry for a 2 minutes.
5.  Add the garlic and stir-fry for a few seconds until done.
6. Add the snow peas and the corn to the noodles and toss.
7. Add seared tofu cubes
8.  Drizzle with half of the goma dare sesame dressing, toss again and serve with the sliced green onions and sesame seeds and the remaining goma mare sesame dressing on the side.