Hippari Udon From Yamagata
Hippari Udon From Yamagata

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hippari udon from yamagata. It is one of my favorites. This time, I’m gonna 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 simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Hippari Udon From Yamagata is something which I’ve loved my entire life. They are nice and they look fantastic.

This is a popular udon dish in the inlands of Yamagata. Udon is boiled in a pot, then pulled out into a separate dish and mixed with natto (fermented soy beans) and canned mackerel. Compartilhar. 山形ひっぱりうどんのおいしい作り方 [郷土料理と地酒] Hippari udon (local cuisine of Yamagata Prefecture). 山形お麩の唐揚げのおいしい作り方 [郷土料理とお酒] Deep fried Japanese dry baked wheat gluten（Yamagata's local cuisine).. Kitsune udon (Nara Prefecture), Tarai Udon (Tokushima Prefecture), Hippari Udon (Yamagata Prefecture) and Himokawa Udon (Gunma Prefecture).

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

The ingredients needed to make Hippari Udon From Yamagata:
  1. Prepare 150 grams Dried udon noodles (thick type)
  2. Prepare 1 Egg
  3. Make ready 1/2 can Canned mackerel in broth
  4. Take 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. Prepare 1 Japanese leek (to taste)
  7. Take 1 Shichimi spice (to taste)
  8. Make ready 1 grams Bonito flakes

Mie udon direbus dalam panci, kemudian di tarik dan dimasukan kedalam mangkuk terpisah dan dicampur dengan natto dan ikan sarden. Kata "Hippari" memiliki arti "tarik" dalam bahasa Jepang. El lugar es muy popular, había mucha gente en su interior. Los udones estuvieron deliciosos y la atención rápida y amable.

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.

El lugar es muy popular, había mucha gente en su interior. Los udones estuvieron deliciosos y la atención rápida y amable. I made Hippari Udon, a delicious udon dish born in the inland part of Yamagata Prefecture. Hippari Udon which means, pulled udon, is a regional specialty from Yamagata prefecture in Tohoku Japan. Nobody knows where the name actually came from, but some people think.

So that’s going to wrap this up for this special food hippari udon from yamagata recipe. Thank you very much for your time. I am confident you can 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!