date: 2020-08-28T15:30:20.232Z image: https://img-global.cpcdn.com/recipes/6096047574089728/751x532cq70/hippari-udon-from-yamagata-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6096047574089728/751x532cq70/hippari-udon-from-yamagata-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6096047574089728/751x532cq70/hippari-udon-from-yamagata-recipe-main-photo.jpg author: Dorothy Murray ratingvalue: 4.4 reviewcount: 25356 recipeingredient: - "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" recipeinstructions: - "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." categories: - Recipe tags: - hippari - udon - from katakunci: hippari udon from nutrition: 196 calories recipecuisine: American preptime: "PT35M" cooktime: "PT31M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hippari udon from yamagata. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious. Hippari Udon From Yamagata is one of the most well liked of recent trending meals on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Hippari Udon From Yamagata is something that I have loved my whole life. They're fine and they look wonderful. To get started with this particular recipe, we must first prepare a few ingredients. You can cook hippari udon from yamagata using 8 ingredients and 8 steps. Here is how you can achieve that. ##### The ingredients needed to make Hippari Udon From Yamagata: 1. Take 150 grams Dried udon noodles (thick type) 1. Take 1 Egg 1. Take 1/2 can Canned mackerel in broth 1. Prepare 1/2 pack Natto (fermented soy beans) 1. Prepare 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi) 1. Get 1 Japanese leek (to taste) 1. Prepare 1 Shichimi spice (to taste) 1. Take 1 grams 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. 1. 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. 1. Make ready a little bowl each of raw egg, bonito flakes and soy sauce for each person. These will form the dipping sauce. 1. 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.) 1. 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!) 1. 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. 1. These are noodles available locally in Yamagata... 1. But you can get similar ones nationwide in supermarkets nationwide. Choose a thick, sturdy type of dried noodle. So that is going to wrap this up with this special food hippari udon from yamagata recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!