Hippari Udon
Ingredients: sesame seeds, long green onion (Naganegi), ice water, ginger root, Katsuobushi (bonito flakes) · 20 min cook time · 600kcal · ~₩10,900
Ingredients
2큰술 sesame seeds, 0.5개 long green onion (Naganegi), 2컵 ice water, 1조각 ginger root, 1팩 Katsuobushi (bonito flakes), 1팩 shredded nori seaweed, 1줄기 spring onion leaves, 1개 egg yolk, 1인분 dried udon noodles, 0.5캔 boiled mackerel (canned), 1팩 natto (fermented soybeans), 0.5큰술 dashi-soy sauce, 1줄기 Japanese seri parsley
Instructions
1. Toast sesame seeds in a small pan over low heat while swirling, until hot to the touch. Be careful not to burn them.
2. Transfer toasted sesame seeds onto a cutting board covered with a paper towel. Chop them slowly and carefully with a kitchen knife until thoroughly chopped (Kirigoma).
3. Trim the root end of the long green onion (Naganegi), halve it lengthwise, then slice thinly using diagonal cuts. Soak in ice water for about 15 minutes.
4. Remove the long onion from ice water using a mesh strainer. Tap the strainer on a kitchen cloth multiple times to remove excess water, then cover with a paper towel to remove remaining moisture.
5. Loosely arrange the long onion slices in a bowl. Prepare grated ginger root, Katsuobushi (bonito flakes), packaged shredded nori seaweed, and finely chopped spring onion leaves. Separate an egg yolk if desired.
6. Place dried udon noodles into a generous amount of boiling water, spreading them out. Swirl with kitchen chopsticks to prevent sticking.
7. Open a can of boiled mackerel. Transfer about half of the mackerel along with its broth into a bowl. Add plenty of grated ginger and mix lightly.
8. Cook the udon noodles for 6 to 7 minutes, as they are thinner than regular udon and eaten hot.
9. Add one pack of natto (fermented soybeans) to the mackerel mixture. You can also use finely chopped natto (Hikiwari Natto).
10. Add dried bonito flakes, shredded nori seaweed, long onion slices, and spring onion leaves to the mackerel and natto mixture. Sprinkle the chopped sesame seeds on top. Add the separated egg yolk if desired.
11. Pour about half a tablespoonful of dashi-soy sauce over the dipping sauce ingredients.
12. Add your favorite type of greens, such as Japanese seri parsley, to the cooking udon. Give it a stir, and turn off the heat.
13. Transfer the udon noodles to an earthenware pot or heavy pot to keep them warm.
14. Mix the dipping sauce ingredients together. Pull out some udon noodles, place them into the dipping sauce, and toss to coat with the condiments.
15. As you enjoy the udon, if the toppings become less or the taste becomes bland, add more toppings or dashi soy sauce as needed.
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