Handmade Hōtō (Udon) Noodles

Name: Handmade Hōtō (Udon) Noodles
Ingredients: As needed dashi broth (kombu seaweed, dried shiitake mushrooms); As needed burdock root, carrot, kabocha squash, daikon radish, etc; For garnish mitsuba (Japanese parsley); 1/2 teaspoon toasted sesame oil; 1 tablespoon soy sauce; 1 teaspoon miso; 1/2 cup all-purpose flour (about 60 grams); 2 pinches salt; 1/4 cup water (about 60 ml)

☆Rokko☆ @cook_40053694

You can easily make homemade udon noodles without buying them. We also learned about Yamanashi Prefecture's hōtō with the kids!
About this recipe:
I added a little twist to a warming soup dish.

☆Rokko☆ @cook_40053694

You can easily make homemade udon noodles without buying them. We also learned about Yamanashi Prefecture's hōtō with the kids!
About this recipe:
I added a little twist to a warming soup dish.

Saved

Ingredients

As neededdashi broth (kombu seaweed, dried shiitake mushrooms)
As neededburdock root, carrot, kabocha squash, daikon radish, etc
For garnish mitsuba (Japanese parsley)
1/2 teaspoontoasted sesame oil
1 tablespoonsoy sauce
1 teaspoonmiso
Hōtō noodles
1/2 cupall-purpose flour (about 60 grams)
2 pinchessalt
1/4 cupwater (about 60 ml)

Saved

Steps

1

Prepare the dashi broth. For the hōtō noodles, mix the ingredients together until the dough is as soft as your earlobe, then wrap and let it rest.
2

Cut the vegetables.
3

Add sesame oil to a pot and sauté the vegetables. Pour in the dashi broth, bring to a simmer over medium heat, then cover and cook on low for 5 minutes.
4

Mix the soy sauce and miso together, then add to the pot. Stretch the hōtō dough into thick udon-like noodles about 1 inch (3 cm) wide, and lay them over the vegetables.
5

Once everything is in the pot, cover and bring to a simmer over medium heat, then cook on low for 5 more minutes before turning off the heat.