Let’s Cooking, it’s Drew, welcome to our cooking guide website. Today, I will show you a way to make a distinctive dish, my family's kabocha squash hoto udon noodles. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My Family's Kabocha Squash Hoto Udon Noodles is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. My Family's Kabocha Squash Hoto Udon Noodles is something that I have loved my entire life.
Great recipe for My Family's Kabocha Squash Hoto Udon Noodles. Kabocha Hoto is Yamanashi's local speciality. It is quite tasty when some of the Japanese kabocha squash are cooked down and melt into the soup after simmering. It's known as a regional food from Yamanashi, and it consists of vegetables (especially kabocha squash), meat, noodles in a dashi broth that is seasoned with local Koshu (甲州) or Shinshu (信州) miso.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 1 portion Fresh Hoto udon noodles
- Prepare 1/4 Japanese kabocha squash
- Make ready 3 Taro potatoes
- Get 1/2 Carrot
- Make ready 1/4 Chinese cabbage
- Take 1 Green onions or scallions
- Take 3 Shiitake mushrooms
- Prepare 1 packet Shimeji mushrooms
- Make ready 3 Aburaage
- Prepare 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
Cook udon noodles according to package directions. One minute before cooking time ends, add snow peas to pot. While noodles are cooking, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, and red pepper flakes or sriracha (if using). Such amazing recipes and dishes are always a welcome with my family.
Instructions 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.
While noodles are cooking, whisk together peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, and red pepper flakes or sriracha (if using). Such amazing recipes and dishes are always a welcome with my family. It is so comforting and super flavorful. It sounds complicated but it is not thanks for all the tips! Here, kabocha squash is simmered in savory dashi broth seasoned with soy sauce and sake to absorb all the delicious flavor.
So that’s going to wrap it up for this exceptional food my family's kabocha squash hoto udon noodles recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
