My Family's Kabocha Squash Hoto Udon Noodles
- 1 portion Fresh Hoto udon noodles
- 1/4 Japanese kabocha squash
- 3 Taro potatoes
- 1/2 Carrot
- 1/4 Chinese cabbage
- 1 Green onions or scallions
- 3 Shiitake mushrooms
- 1 packet Shimeji mushrooms
- 3 Aburaage
- 300 grams Thinly sliced pork
- 1760 ml Water
- 2 tbsp Japanese dashi stock powder
- 5 to 6 tablespoons Miso with japanese dashi stock
- Prepare the vegetables.
- Cut the Japanese kabocha squash and taro potatoes into big chunks.
- Prepare other ingredients like this in this photo.
- Cut the pork into bite sizes.
- Put the water and Japanese dashi stock powder in a sauce pan.
- Add the squash, taro and Chinese cabbage and simmer for about 5 minutes.
- After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
- Add the rest of the vegetables and pork and simmer for about 10 minutes.
- After the noodles are cooked add miso and Step 5.
- Sprinkle with plenty of shichimi spice.
- One packet of noodles is for one person.
- The cooking time at Step 6 differs according to the noodles you will use.
- Follow the cooking instruction at the back of the packet.
- Sprinkle with plenty of shichimi spice.
- Yuzu flavoured shichimi spice also goes well with this dish.
portion, potatoes, carrot, chinese cabbage, green onions, shiitake mushrooms, packet, aburaage, pork, water, stock powder, with japanese
Taken from cookpad.com/us/recipes/152608-my-familys-kabocha-squash-hoto-udon-noodles (may not work)