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
- 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.
udon noodles, egg, pack, soy sauce, japanese, spice
Taken from cookpad.com/us/recipes/169415-hippari-udon-from-yamagata (may not work)