Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hippari udon from yamagata. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hippari Udon From Yamagata is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Hippari Udon From Yamagata is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook hippari udon from yamagata using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hippari Udon From Yamagata:
- Make ready 150 grams Dried udon noodles (thick type)
- Take 1 Egg
- Make ready 1/2 can Canned mackerel in broth
- Make ready 1/2 pack Natto (fermented soy beans)
- Make ready 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
- Prepare 1 Japanese leek (to taste)
- Get 1 Shichimi spice (to taste)
- Make ready 1 grams Bonito flakes
Steps to make Hippari Udon From Yamagata:
- Boil the dried noodles, cooking them about 1 to 2 minutes shorter than the time indicated on the package. In the meantime, fill a kettle and bring it to a boil.
- While you're cooking the noodles, prepare the toppings. Slice the leek into thin rounds. Transfer the canned mackerl to a serving dish. Mix up the natto.
- Make ready a little bowl each of raw egg, bonito flakes and soy sauce for each person. These will form the dipping sauce.
- Transfer the cooked noodles to the tabletop cooker pot while they're still piping hot, and pour in the boiling water from the kettle. (Take care not to burn yourself.)
- Turn on the tabletop cooker and put the pan with the noodles on the burner. Each person scoops out some noodles from the pot and eats it with the toppings and sauce of their choice. (Don't burn yourself!)
- When the flavor is getting a bit thin, use some more soy sauce or egg. The natto shown in this photo has some local Yamagata pickled called Omizuke mixed into it.
- These are noodles available locally in Yamagata…
- But you can get similar ones nationwide in supermarkets nationwide. Choose a thick, sturdy type of dried noodle.
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