Nikumiso Hiyamugi. Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste. This cold noodle is a popular home cooking in hot & humid Japanese summer.
This cold noodle is a popular home cooking in hot & humid Japanese summer.
If you cannot find hiyamugi noodle, substitute with somen or capellini. #eikoskitchen Hiyamugi is Japanese thin noodle made by wheat flour.
Nikumiso is a kind of ragú of minced pork, seasoned by miso paste.
You can cook Nikumiso Hiyamugi using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Nikumiso Hiyamugi
- You need 200 g of Hiyamugi.
- It's 30 g of Cucumber Julienned.
- It's of [for Niku-Miso].
- Prepare 200 g of Minced pork.
- It's 3 of stems Green Onion.
- You need 3 of Shiitake Mashroom.
- It's 2 table spoon of Cooking Wine or Sake.
- It's 1 table spoon of Miso paste.
- It's 1 tea spoon of Soy sauce.
- You need 1 tea spoon of Toban Djan (Chili bean sauce).
- It's 1 tea spoon of Sesame Oil.
This cold noodle is a popular home cooking in hot & humid Japanese summer. See recipes for Masala Mashroom Recipe too. Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste.
Nikumiso Hiyamugi instructions
- Heat a pan with sesame oil, then stir-fry minced pork, chopped green onion and shiitake mushroom in a pan.
- Add cooking wine, miso paste, soy sauce and toban djan. If it tastes too light, put a bit of salt as you like..
- Boil the noodles as indicated on the package. Then drain cooked noodles using strainer and wash with cold water. Drain again..
- Put the noodles on a plate and spread Niko-Miso and cucumber.
This cold noodle is a popular home cooking in hot & humid Japanese summer. The term later became associated with Korean. The Complete Book of Japanese Cooking - Free ebook download as PDF File (.pdf), Text File (.txt) or read book online for free. The Complete Book of Japanese Cooking