Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hippari udon from yamagata. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Hippari Udon From Yamagata is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Hippari Udon From Yamagata is something which I have loved my whole life.

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. 山形ひっぱりうどんのおいしい作り方 [郷土料理と地酒] Hippari udon (local cuisine of Yamagata Prefecture). 山形お麩の唐揚げのおいしい作り方 [郷土料理とお酒] Deep fried Japanese dry baked wheat gluten（Yamagata's local cuisine).. Kitsune udon (Nara Prefecture), Tarai Udon (Tokushima Prefecture), Hippari Udon (Yamagata Prefecture) and Himokawa Udon (Gunma Prefecture). Every store has a noodle machine and provides freshly made udon from scratch.

To get started with this particular recipe, we have to first prepare a few components. You can cook hippari udon from yamagata using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Hippari Udon From Yamagata:

1. Get 150 grams Dried udon noodles (thick type)
2. Prepare 1 Egg
3. Prepare 1/2 can Canned mackerel in broth
4. Take 1/2 pack Natto (fermented soy beans)
5. Get 1 to 2 teaspoons Soy sauce or dashi soy sauce (soy sauce premixed with dashi)
6. Take 1 Japanese leek (to taste)
7. Take 1 Shichimi spice (to taste)
8. Prepare 1 grams Bonito flakes

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. Hippari Udon is a local dish in Yamagata Prefecture. Hippari Udon is served with a dipping broth containing fermented soybeans, canned mackerel, etc.

Steps to make 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.

Hippari Udon is a local dish in Yamagata Prefecture. Hippari Udon is served with a dipping broth containing fermented soybeans, canned mackerel, etc. It is also called 'Hikizuri Udon.' Historically, the most popular among the udon are: Inaba udon (Inakawa-cho, Akita), Sanuki udon (Kagawa prefecture), Goto udon (Nagasaki prefecture). Hippari udon noodles are one of Yamagata Prefecture essential local dishes. I made Hippari Udon, a delicious udon dish born in the inland part of Yamagata Prefecture.

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