How to Prepare Appetizing Hippari Udon From Yamagata

Without fail making ultimate Hippari Udon From Yamagata easy, yummy, practical.

Good Evening every body, at this time you get present recipe Hippari Udon From Yamagata with 8 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking Hippari Udon From Yamagata.

Ingredients all Hippari Udon From Yamagata

1. Prepare 150 grams : Dried udon noodles (thick type).

2. Needed 1 : Egg.

3. Prepare 1/2 can : Canned mackerel in broth.

4. Prepare 1/2 : pack Natto (fermented soy beans).

5. Prepare 1 : to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi).

6. Needed 1 : Japanese leek (to taste).

7. Prepare 1 : Shichimi spice (to taste).

8. Prepare 1 grams : Bonito flakes.

If all ingredients Hippari Udon From Yamagata it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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