Hippari Udon From Yamagata. 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.. Kitsune udon (Nara Prefecture), Tarai Udon (Tokushima Prefecture), Hippari Udon (Yamagata Prefecture) and Himokawa Udon (Gunma Prefecture).

Nobody knows where the name actually came from, but some people think. Udon is widely available at restaurants across Japan. Udon noodles are made from wheat flour, salt and water, and are thick and chewy in texture when prepared correctly. You can have Hippari Udon From Yamagata using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Hippari Udon From Yamagata

You need 150 grams of Dried udon noodles (thick type).
Prepare 1 of Egg.
It's 1/2 can of Canned mackerel in broth.
It's 1/2 of pack Natto (fermented soy beans).
It's 1 of to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi).
It's 1 of Japanese leek (to taste).
You need 1 of Shichimi spice (to taste).
Prepare 1 grams 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 dan dicampur dengan natto dan ikan sarden. Kata "Hippari" memiliki arti "tarik" dalam bahasa Jepang. Yamagata is famous for its rice, as well as for its fruits such as cherries and La France pears, but there is so much more good food there.

Hippari Udon From Yamagata instructions

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..

This is a regional dish of the inland area of Yamagata and is called Hippari Udon (pulled udon) because the udon noodles are pulled ("hippari") directly from the pot. I made Hippari Udon, a delicious udon dish born in the inland part of Yamagata Prefecture. Hippari udon noodles are one of Yamagata Prefecture essential local dishes. El lugar es muy popular, había mucha gente en su interior. Los udones estuvieron deliciosos y la atención rápida y amable. "Hippari udon" noodles and "Kayaki" hot pot.