Simple Way to Make Delicious Hippari Udon From Yamagata

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

Hippari Udon From Yamagata is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Hippari Udon From Yamagata is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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. Get Dried udon noodles (thick type)
2. Make ready Egg
3. Make ready Canned mackerel in broth
4. Make ready pack Natto (fermented soy beans)
5. Get to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
6. Make ready Japanese leek (to taste)
7. Take 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’s going to wrap this up for this exceptional food hippari udon from yamagata recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!