Yamanashi Prefecture

Yoshida no Udon

Yoshida no Udon
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Ingredients (8 servings)

  • [Noodle] All-purpose flour 800g (or 500g high-gluten flour, 200g cake flour)
  • [Noodles] Water 320ml
  • [Noodle] Flour Appropriate quantity (cornstarch, potato starch, etc.)
  • [Noodle] Salt 1 tbsp.
  • [Broth] Miso paste 56g
  • [Broth] Soy sauce 48g
  • [Broth] Powdered seasoning 24g
  • [Broth] Dried sardines 16g
  • [Broth] Bonito shavings 20g
  • [Broth] Bonito flakes 6g
  • [Broth] Water 2L
  • [Ingredients] Cabbage 1/4
  • [Ingredients] Salt Appropriate quantity

How to cook

  • 1. [Noodles Step 1]
    Mix the flour with a small amount of salt water.
    Adjust the water quantity according to the season, using less in summer and more in winter.

  • 2. [Noodles Step 2]
    Gradually add the water to the bowl of flour. Once mixed, place the dough in a plastic bag and let it rise for around an hour.

  • 3. [Noodles Step 3]
    While the dough is still in the plastic bag, knead it by stepping on it.

  • 4. [Noodles Step 4]
    Spread the kneaded dough by stepping on it until it's about 1cm thick.

  • 5. [Noodles Step 5]
    Sprinkle flour on top of the dough and roll it out to around 5mm thickness.

  • 6. [Noodles Step 6]
    Fold the dough into thirds and cut it into pieces approximately 5mm wide.

  • 7. [Noodles Step 7]
    Boil the noodles for around 12 minutes.

  • 8. [Noodles Step 8]
    Rinse the boiled noodles in cold water. Before serving, it's recommended to boil the noodles again.

  • 9. [Soup Step 1]
    Boil water in a pot and add dried bonito, bonito shavings, and dried bonito flakes. Boil on high heat.

  • 10. [Soup Step 2]
    Stop heating just before the mixture comes to a boil, then remove the dried sardines, bonito shavings, and dried bonito flakes. Keep the heat low.

  • 11. [Soup Step 3]
    Boil the soup stock and mix in miso, soy sauce, and powdered seasoning. After seasoning, reduce the heat from low to medium and avoid allowing the soup to come to a boil. Keep the heat at a medium level.

  • 12. [Ingredients Step 1]
    Fill the pot with hot water to 1/6 capacity, and add a pinch of salt.

  • 13. [Ingredients Step 2]
    Slice the cabbage into quarters, then put it in the pot and steam for around 5 minutes. The desired tenderness is about the level where chopsticks stick into the cabbage.

  • 14. [Ingredients Step 3]
    Cool the cabbage under running water for about 5 minutes.

  • 15. [Ingredients Step 4]
    Remove the core from the cabbage and slice it into 5mm pieces, then cut it into half lengths. If desired, top the ingredients with boiled horse meat with sugar, soy sauce, and sake.

provider : A Handbook for Experiencing All the Foods of Yamanashi

* Recipes vary depending on the region and home.