Recipe of Super Quick Homemade My Family's Kabocha Squash Hoto Udon Noodles
Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week My Family's Kabocha Squash Hoto Udon Noodles. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Family's Kabocha Squash Hoto Udon Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Family's Kabocha Squash Hoto Udon Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Family's Kabocha Squash Hoto Udon Noodles is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have My Family's Kabocha Squash Hoto Udon Noodles using 13 ingredients and 8 steps. Here is how you cook that.
Kabocha Hoto is Yamanashi's local speciality. Home-made Hoto is the best. This is our family's recipe.
It is quite tasty when some of the Japanese kabocha squash are cooked down and melt into the soup after simmering. If all the kabocha is going to be like this it will be too much so save half of it for adding to the dish later. The noodles have flour (to avoid sticking to each other) and we cook them without removing it so the resultant soup will be quite nicely thick. It is easy to burn at the bottom of the sauce pan so stir occasionally. Recipe by TOMOTOMO
Ingredients and spices that need to be Prepare to make My Family's Kabocha Squash Hoto Udon Noodles:
- 1 portion Fresh Hoto udon noodles
- 1/4 Japanese kabocha squash
- 3 Taro potatoes
- 1/2 Carrot
- 1/4 Chinese cabbage
- 1 Green onions or scallions
- 3 Shiitake mushrooms
- 1 packet Shimeji mushrooms
- 3 Aburaage
- 300 grams Thinly sliced pork
- 1760 ml ☆ Water
- 2 tbsp ☆ Japanese dashi stock powder
- 5 to 6 tablespoons Miso with japanese dashi stock
Steps to make My Family's Kabocha Squash Hoto Udon Noodles
- Prepare the vegetables. Cut the Japanese kabocha squash and taro potatoes into big chunks.
- Prepare other ingredients like this in this photo.
- Cut the pork into bite sizes.
- Put the ☆ water and Japanese dashi stock powder in a sauce pan. Add the squash, taro and Chinese cabbage and simmer for about 5 minutes.
- After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
- Add the rest of the vegetables and pork and simmer for about 10 minutes. After the noodles are cooked add miso and Step 5.
- Sprinkle with plenty of shichimi spice. One packet of noodles is for one person. The cooking time at Step 6 differs according to the noodles you will use. Follow the cooking instruction at the back of the packet.
- Sprinkle with plenty of shichimi spice. Yuzu flavoured shichimi spice also goes well with this dish.
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