Resep: Hippari Udon From Yamagata yang Enak!

Hippari Udon From Yamagata. Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons. The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities.

As winter is known to be harsh in the Tohoku region, which is where Yamagata Prefecture is located, dried udon noodles and canned food are common kitchen staples. 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 it came from the way they eat this dish which is by pulling the noodles from a pot in the center of a dining table for sharing. Kawan-kawan dapat menyiapkan Hippari Udon From Yamagata hanya dengan menggunakan 8 bahan dan 8 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Hippari Udon From Yamagata!

Bahan-bahan Hippari Udon From Yamagata

1. Dibutuhkan of Dried udon noodles (thick type).
2. Siapkan of Egg.
3. Gunakan of Canned mackerel in broth.
4. Sediakan of pack Natto (fermented soy beans).
5. Sediakan of to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi).
6. Gunakan of Japanese leek (to taste).
7. Gunakan of Shichimi spice (to taste).
8. Siapkan of Bonito flakes.

Hippari Udon (Yamagata) Hidangan ini merupakan makanan terkenal dari pedalaman Yamagata. Mie udon direbus dalam panci, kemudian di tarik dan dimasukan kedalam mangkuk terpisah. Hippari udon is a regional speciality that the people of Yamagata prefecture love. It warms you up during the cold seasons.

Langkah-langkah memasak 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..

The reason why dried noodles and canned mackerel is used is because in the olden days, it was difficult to get fresh food during the winter in mountain communities. Yamagata's … Hippari udon noodles are one of Yamagata Prefecture essential local dishes. Hippari refers to the elegant way of removing udon from their boiling cooking water in order to consume them directly, piping hot. This technique, they say, is passed down from generation to generation. Place a trivet at the center of the table and serve the pot with the hot udon inside.

Share this post