Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hippari udon from yamagata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hippari Udon From Yamagata is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Hippari Udon From Yamagata is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have hippari udon from yamagata using 8 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Hippari Udon From Yamagata:
- Prepare 150 grams Dried udon noodles (thick type)
- Make ready 1 Egg
- Take 1/2 can Canned mackerel in broth
- Take 1/2 pack Natto (fermented soy beans)
- Prepare 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
- Get 1 Japanese leek (to taste)
- Get 1 Shichimi spice (to taste)
- Make ready 1 grams Bonito flakes
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Instructions 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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