Koshu Specialty, Summer Houtou [Ozara] (Udon Noodles)

Name: Koshu Specialty, Summer Houtou [Ozara] (Udon Noodles)
Yield: Serves 3 servings
Ingredients: 3 bundles ozara noodles (or dried udon noodles); 3.5 oz (100 g) ground chicken thigh; 1/3 carrot (about 1.5 oz / 40g); 2 pieces aburaage (fried tofu); 3 shiitake mushrooms; 1/2 package (3.5 oz) / 100g) enoki mushrooms; 0.2 oz (5 g) dried sliced shiitake mushrooms; 1/2 cup (100 ml) hot water; 6 tablespoons (90 ml) concentrated dashi soup base (5x strength); 2 cups (500 ml) water; 2 teaspoons + 1 teaspoon toasted sesame oil; Chopped mitsuba and shiso leaves (as needed, thinly sliced)

mieuxkanon @mieuxkanon

This recipe made it into the top 10 most popular searches. Ozara is a summer version of houtou noodles, thinner than regular houtou, served well-chilled and enjoyed with a hearty, warm dipping broth packed with ingredients. About this recipe: I love regular houtou, but everyone seems to prefer ozara. This is our family’s ozara, served with a flavorful, ingredient-rich dipping broth.

mieuxkanon @mieuxkanon

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Ingredients

Serves 3 servings

3 bundlesozara noodles (or dried udon noodles)
3.5 oz (100 g)ground chicken thigh
1/3carrot (about 1.5 oz / 40g)
2 piecesaburaage (fried tofu)
3shiitake mushrooms
1/2 package (3.5 oz)/ 100g) enoki mushrooms
0.2 oz (5 g)dried sliced shiitake mushrooms
1/2 cup (100 ml)hot water
6 tablespoons (90 ml)concentrated dashi soup base (5x strength)
2 cups (500 ml)water
2 teaspoons+ 1 teaspoon toasted sesame oil
Chopped mitsuba and shiso leaves (as needed, thinly sliced)

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Steps

1

Add the dried shiitake mushrooms and hot water to a bowl and let them rehydrate.
2

Cut the carrot into thin strips. Cut the aburaage in half lengthwise, then slice into 1/2-inch (1cm) pieces. Slice the shiitake mushrooms thinly. Cut the enoki mushrooms into 3/4-inch (2cm) lengths.
3

Heat a pot over medium-high heat and add 2 teaspoons sesame oil. Add the aburaage and cook until lightly browned.
4

Add 1 teaspoon sesame oil, then add the ground chicken and carrot. Stir-fry until the chicken is cooked through, then add the shiitake and enoki mushrooms and quickly stir-fry together.
5

Add the rehydrated shiitake mushrooms with their soaking liquid and the dashi soup base with water. Bring to a boil, then reduce the heat and simmer for 2–3 minutes. Turn off the heat.
6

In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Once cooked, rinse the noodles under cold water to chill thoroughly, then drain well.
7

Arrange the chilled noodles on a plate and top with mitsuba and shiso. Pour the hot dipping broth into a separate bowl and serve alongside.
8

Note: This is a cold noodle dish served with a dipping broth (see recipe 5826211 for cold dashi ozara).
9

Note: This recipe ranked #1 in popular searches for 'houtou.'