I introduce about Misonikomi Udon. It is a dish of Udon noodles boiled in miso soup for a long time to soak in the flavor. It is a local food in Aichi prefecture. Soybean is very famous food in Aichi, so many food is used it, for example, Misokatsu.
First, I tell you how to cook it. Ingredients are 1 package pre-boiled udon noodles, 1 cup dashi soup stock, 1 oz. chicken thigh, cut into bite- size pieces, 2 slices kamaboko (fish cake) , 1/2 aburaage (deep-fried tofu), slice into 1/2 inch wide strips, 2 inch negi/leek, diagonally sliced, 1 1/2 Tbsp red miso, 2 tsp sake, 1 tsp sugar. Put dashi in a preferably earthenware pot and bring to a boil. Mix in miso, sake, and sugar. Add chicken in the soup and simmer on medium heat until cooked through. Add udon noodles and bring to a boil. Add aburaage, negi, and kamaboko and bring to a boil again. Drop an egg in the soup and cover the pot and stop the heat.
Next, I tell you about the history of Misonikomi Udon. It has eaten since Sengoku era. It is said that Takeda Shingen (He is one of the famous Japanese generals) passed Houtou to Aichi prefecture. Houtou is a dish of Udon noodles boiled in miso soup with vegetables. It is very similar to Misonikomi Udon. Some people don’t like Misonikomi Udon because of the strong tastes, but most of people who live in Aichi like it very much.
Finally, I tell you why I like Misonikomi Udon. It is one of the most famous Nagoya foods. I have eaten it since I was a child. It is an unforgettable food to me. When temperature becomes low, I want to eat it. It is easy to cook, so I sometimes cook it with my mother. Yamamotoya is very famous Misonikmi Udon restaurant. It is famous for a little tough noodle and it is delicious. I really recommend it, so please eat it!
First, I tell you how to cook it. Ingredients are 1 package pre-boiled udon noodles, 1 cup dashi soup stock, 1 oz. chicken thigh, cut into bite- size pieces, 2 slices kamaboko (fish cake) , 1/2 aburaage (deep-fried tofu), slice into 1/2 inch wide strips, 2 inch negi/leek, diagonally sliced, 1 1/2 Tbsp red miso, 2 tsp sake, 1 tsp sugar. Put dashi in a preferably earthenware pot and bring to a boil. Mix in miso, sake, and sugar. Add chicken in the soup and simmer on medium heat until cooked through. Add udon noodles and bring to a boil. Add aburaage, negi, and kamaboko and bring to a boil again. Drop an egg in the soup and cover the pot and stop the heat.
Next, I tell you about the history of Misonikomi Udon. It has eaten since Sengoku era. It is said that Takeda Shingen (He is one of the famous Japanese generals) passed Houtou to Aichi prefecture. Houtou is a dish of Udon noodles boiled in miso soup with vegetables. It is very similar to Misonikomi Udon. Some people don’t like Misonikomi Udon because of the strong tastes, but most of people who live in Aichi like it very much.
Finally, I tell you why I like Misonikomi Udon. It is one of the most famous Nagoya foods. I have eaten it since I was a child. It is an unforgettable food to me. When temperature becomes low, I want to eat it. It is easy to cook, so I sometimes cook it with my mother. Yamamotoya is very famous Misonikmi Udon restaurant. It is famous for a little tough noodle and it is delicious. I really recommend it, so please eat it!
Hi, A-chan. I know Misonikomi Udon, I thought it tastes delicious. Although I like Misonikomi Udon, I don't know how to cook it, so that is really nice that you teaching us how to cook it. Thanks for your introduction.
ReplyDeleteThank you, Ann. Misonikomi Udon is easy to cook and really delicious, so please try to cook it!
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