My Family's Kabocha Squash Hoto Udon Noodles, suitable for every moment!

Whether you are an university student just starting your own culinary experiments or a seasoned cook with many supper parties under your belt, there is constantly something new to find out about cooking. We hope these My Family's Kabocha Squash Hoto Udon Noodles recipe and tips can help you in your kitchen tonight, and also get used to fantastic home-cooked dishes.

Hoto is a traditional hot pot dish local to Yamanashi prefecture, made with large, thick noodles and Many times people get excited if they find a whole piece of kabocha in their soup! Hoto Noodles substitute: frozen udon noodles. With a spoon, remove the seeds from the kabocha squash.

You need to prepare portion Fresh Hoto udon noodles.
You need Japanese kabocha squash.
You need Taro potatoes.
Prepare Carrot.
Provide Chinese cabbage.
You need to prepare Green onions or scallions.
You need to prepare Shiitake mushrooms.
Use packet Shimeji mushrooms.
Prepare Aburaage.
You need Thinly sliced pork.
You need to prepare ☆ Water.
You need to prepare ☆ Japanese dashi stock powder.
Use to 6 tablespoons Miso with japanese dashi stock.

Short Tips:

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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 hoto noodles resemble extra thick udon noodles, they are prepared more like dumplings, and lend a heartier quality to the dish than udon would. The soup is traditionally a miso based broth with pumpkin and other seasonal vegetables added. 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.

There is always something new to learn when it involves food preparation as well as every cook's skill-set is open to improvement. This My Family's Kabocha Squash Hoto Udon Noodles recipe is just a couple of recipe ideas to aid boost your cook's performance. There are a lot more excellent recipes out there as well as good chefs maintain seeking them throughout their lives. Continuous understanding is the key to ever-improving cooking skills.

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