My Family's Kabocha Squash Hoto Udon Noodles
My Family's Kabocha Squash Hoto Udon Noodles

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my family's kabocha squash hoto udon noodles. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

For the past several years, my family has visited Yamanashi prefecture a number of times. Yamanashi is in the proximity of Tokyo and Yokohama where Fresh hoto noodles are impossible to find outside of Yamanashi prefecture, so some people use udon noodles instead. After watching cookingwithdog's Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles.

My Family's Kabocha Squash Hoto Udon Noodles is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. My Family's Kabocha Squash Hoto Udon Noodles is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my family's kabocha squash hoto udon noodles using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make My Family's Kabocha Squash Hoto Udon Noodles:
  1. Take 1 portion Fresh Hoto udon noodles
  2. Get 1/4 Japanese kabocha squash
  3. Get 3 Taro potatoes
  4. Take 1/2 Carrot
  5. Get 1/4 Chinese cabbage
  6. Take 1 Green onions or scallions
  7. Prepare 3 Shiitake mushrooms
  8. Prepare 1 packet Shimeji mushrooms
  9. Prepare 3 Aburaage
  10. Make ready 300 grams Thinly sliced pork
  11. Make ready 1760 ml ☆ Water
  12. Make ready 2 tbsp ☆ Japanese dashi stock powder
  13. Make ready 5 to 6 tablespoons Miso with japanese dashi stock

It's rich in vitamins and is a good source of iron. It also contains fiber, which aids in moving. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market?

Steps to make My Family's Kabocha Squash Hoto Udon Noodles:
  1. Prepare the vegetables. Cut the Japanese kabocha squash and taro potatoes into big chunks.
  2. Prepare other ingredients like this in this photo.
  3. Cut the pork into bite sizes.
  4. 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.
  5. After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
  6. Add the rest of the vegetables and pork and simmer for about 10 minutes. After the noodles are cooked add miso and Step 5.
  7. 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.
  8. Sprinkle with plenty of shichimi spice. Yuzu flavoured shichimi spice also goes well with this dish.

It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. Spiced Kabocha Squash Risotto - Giadzy. Kabocha squash has a mild, nutty Creamy Kabocha Squash Noodles: These delicious and hearty noodles are made with blended squash plus a Onigiri is the perfect portable vegan lunch for the whole family. Filled with kabocha squash and Japanese. Hoto Noodles substitute: frozen udon noodles.

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