Hippari Udon From Yamagata
Hippari Udon From Yamagata

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hippari udon from yamagata. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hippari Udon From Yamagata is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Hippari Udon From Yamagata is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook hippari udon from yamagata using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Hippari Udon From Yamagata:
  1. Make ready Dried udon noodles (thick type)
  2. Take Egg
  3. Get Canned mackerel in broth
  4. Make ready pack Natto (fermented soy beans)
  5. Take to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
  6. Make ready Japanese leek (to taste)
  7. Prepare Shichimi spice (to taste)
  8. Prepare Bonito flakes
Instructions to make Hippari Udon From Yamagata:
  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.
  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.
  3. Make ready a little bowl each of raw egg, bonito flakes and soy sauce for each person. These will form the dipping sauce.
  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.)
  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!)
  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.
  7. These are noodles available locally in Yamagata…
  8. But you can get similar ones nationwide in supermarkets nationwide. Choose a thick, sturdy type of dried noodle.

So that is going to wrap it up with this exceptional food hippari udon from yamagata recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!