Hippari Udon Recipe (Easy Nutritious Local Specialty Noodles in Yamagata Prefecture) - Cooking with
We hear that Hippari Udon, a local noodle dish in Yamagata Prefecture, started out as a simple dish made from preserved dried noodles, canned mackerel, and homemade natto during the harsh winter...
Ingredients
- 100 g Dried Udon Noodles
- 100 g Packaged Boiled Mackerel (1/2 pack)
- 1 pack Natto (fermented soybeans (1 pack 40g/1.4 oz))
- 15 cm Long Green Onion (Naganegi) (white part)
- 5 g Katsuobushi (Bonito Flakes)
- Shredded Nori Seaweed
- 2 Spring Onion Leaf
- 2 tbsp Toasted White Sesame Seeds
- 1 Egg Yolk (to taste)
- Seri Parsley (substitute: watercress, shungiku, or mizuna greens)
- Dashi Soy Sauce (substitute: mentsuyu or slightly diluted soy sauce)
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