Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, my family's kabocha squash hoto udon noodles. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
The noodles in this soup are a bit different from udon noodles. The dough has a tougher texture and is not mixed with salt or left to sit. Fresh hoto noodles are impossible to find outside of Yamanashi prefecture, so some people use udon noodles instead.
My Family's Kabocha Squash Hoto Udon Noodles is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. My Family's Kabocha Squash Hoto Udon Noodles is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my family's kabocha squash hoto udon noodles using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make My Family's Kabocha Squash Hoto Udon Noodles:
- Make ready 1 portion Fresh Hoto udon noodles
- Make ready 1/4 Japanese kabocha squash
- Make ready 3 Taro potatoes
- Get 1/2 Carrot
- Prepare 1/4 Chinese cabbage
- Prepare 1 Green onions or scallions
- Make ready 3 Shiitake mushrooms
- Get 1 packet Shimeji mushrooms
- Prepare 3 Aburaage
- Get 300 grams Thinly sliced pork
- Get 1760 ml ☆ Water
- Get 2 tbsp ☆ Japanese dashi stock powder
- Take 5 to 6 tablespoons Miso with japanese dashi stock
Thanks for sharing this healthy family meal. Kabocha squash is a popular ingredient in Okinawan cooking and is often called the Japanese pumpkin. It's rich in vitamins and is a good source of iron. It also contains fiber, which aids in moving.
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.
Spiced Kabocha Squash Risotto - Giadzy. Kabocha squash has a mild, nutty flavor and smooth Onigiri is the perfect portable vegan lunch for the whole family. Creamy Kabocha Squash Noodles: These delicious and hearty noodles are made with blended squash plus a few simple ingredients. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market?
So that’s going to wrap it up with this exceptional food my family's kabocha squash hoto udon noodles recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
