date: 2020-07-24T18:59:39.153Z 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: Ernest Day ratingvalue: 4.3 reviewcount: 26102 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: 120 calories recipecuisine: American preptime: "PT19M" cooktime: "PT33M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hippari udon from yamagata. 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 popular of current trending meals in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look fantastic. Hippari Udon From Yamagata is something that I have loved my entire life. To get started with this particular recipe, we must prepare a few ingredients. 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. Get 150 grams Dried udon noodles (thick type) 1. Take 1 Egg 1. Get 1/2 can Canned mackerel in broth 1. Make ready 1/2 pack Natto (fermented soy beans) 1. Get 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi) 1. Make ready 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 it up with this exceptional food hippari udon from yamagata recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!