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Hippari Udon From Yamagata Recipe

Hippari Udon From Yamagata Recipe
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Serving : 1
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Prepare the ingredients before making Hippari Udon From Yamagata in your home. Then, follow these steps below to serve Hippari Udon From Yamagata for your family or friends.

Ingredients: Hippari Udon From Yamagata

  • 150 grams Dried udon noodles (thick type)
  • 1 Egg
  • 1/2 can Canned mackerel in broth
  • 1/2 pack Natto (fermented soy beans)
  • 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
  • 1 Japanese leek (to taste)
  • 1 Shichimi spice (to taste)
  • 1 grams Bonito flakes

How to Make Hippari Udon From Yamagata

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Hippari Udon From Yamagata in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Make ready a little bowl each of raw egg, bonito flakes and soy sauce for each person. These will form the dipping sauce.
  • Step 4
  • 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.)
  • Step 5
  • 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!)
  • Step 6
  • 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.
  • Step 7
  • These are noodles available locally in Yamagata...
  • Step 8
  • But you can get similar ones nationwide in supermarkets nationwide. Choose a thick, sturdy type of dried noodle.
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