[Local cuisine] Udon to eat with natto ‘Hippari udon’
Yamagata’s local cuisine, Hippari Udon, is an irresistible dish for those who like natto. Normal udon is also delicious, but dried udon noodles goes well with it.
ECO Point
Don’t you leave the water running when you wash the dishes? Water is an important natural resource. Let’s use washtub. You can save 1/9 of the amount of water If you use dishwasher.
Ingredients(For 1 serving)
- Mugikiri or Udon for 1 person
- 1 pack of Natto
- appropriate amount of Tenkasu
- Appropriate amount of green onion
- Appropriate amount of Ichimi or Shichimi
- Appropriate amount of soy sauce
How to make
- Boil the Mugikiri or udon noodles in a pot.
- Sprinkle soy sauce on natto, tenkasu, green onions, and Ichimi or Shichimi, and pull out the udon from the pot to eat!
Point
- I recommend using thin and dried udon noodles.
- Mugikiri is a dried noodle that is eaten in some areas of Yamagata prefecture in japan.
- Mugi-kiri is a dried noodle that is eaten in the sea side area of Yamagata, and has a smooth texture and is chewy. It’s thinner than ordinary udon noodles, so it’s easy to get entangled with natto and soy sauce. I recommend it to use for Hippari udon.
