Houtou is a local dish of Yamanashi prefecture.This is a boiled dish, which has flat wheat noodles and vegetables such as pumpkin in the broth seasoned with miso.
This time, we use easily available boiled noodles to make it.
Pumpkin really goes great with miso, and the rich velvety pumpkin soup will warm the body.
Ingredients are boiled 'udon' noodles, pumpkin, pork belly, shiitake mushroom, green onion, miso, and soup base.
It's also nice to use other ingredients like fried tofu, hackberry mushrooms, carrots and whatever suits your taste.
Cut pumpkin into pieces about 6 or 7mm thick.Cut pork belly into bite-size chunks. Cut other vegetables into proper sizes for ease of eating.
Put the pumpkin into a pot filled with water, and cook it over a medium fire.
Add the other vegetables when it boils. When it comes to a boil again, add the meat, separating it loosely, and skim off the scum.
Add soup base in the pot, and boil it for about 5 minutes on a low flame.
Add miso and let it dissolve.
Boil it until the outer parts around the pumpkin become soft, and then add 'udon' noodles.Set the flame to medium, and bring it to a boil. It's finished when the noodles start to gently float up.
If the pumpkin is allowed to dissolve in the soup for a longer time, it will taste richer, like a Japanese potage. If the pumpkin's not boiled for too long, its taste will be relatively light.
Just cook it to your liking.
This dish is simple to make and has good nutritional balance, so it's perfect for lunch in autumn and winter.
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