Yamanashi Specialty: Homemade Hōtō Noodles Recipe by ecocotte
This recipe is translated from Cookpad Japan. See original: 山梨名物＊手打ちほうとう＊ Yamanashi Specialty: Homemade Hōtō Noodles Cooking Instructions 1 Make the noodles. Put the flour and salt in a bowl, then add the water. 2 Quickly mix together by hand until roughly combined. 3 Dust your work surface with potato starch and knead the dough. Use your body weight to stretch the dough with both hands, fold it toward you, turn, and stretch again. Repeat for 5–10 minutes. 4 When the dough is smooth and elastic, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. 5 While the dough rests, cut up the ingredients. Cut root vegetables into large pieces and start simmering them in water. Cut the meat into bite-sized pieces. Slice the fried tofu into strips. 6 Cut the quick-cooking vegetables into easy-to-eat pieces. Be sure to include pork, fried tofu, and kabocha (or sweet potato), as they are key to the flavor. 7 Roll out the dough to about 1/8 inch (3 mm) thick. Use plenty of potato starch for dusting—the extra starch will help thicken the soup at the end. 8 Fold the dough into thirds and cut into 1/2 inch (1 cm) wide strips. The noodles can be on the wide side—this thickness is what makes hōtō so delicious. 9 When the root vegetables are about 80% cooked, add the fresh noodles, dashi powder, and the rest of the ingredients. Simmer for about 10 minutes. Finally, dissolve in the miso and it’s ready! 1 Make the noodles. Put the flour and salt in a bowl, then add the water. 1 Make the noodles. Put the flour and salt in a bowl, then add the water. 2 Quickly mix together by hand until roughly combined. 2 Quickly mix together by hand until roughly combined. 3 Dust your work surface with potato starch and knead the dough. Use your body weight to stretch the dough with both hands, fold it toward you, turn, and stretch again. Repeat for 5–10 minutes. 3 Dust your work surface with potato starch and knead the dough. Use your body weight to stretch the dough with both hands, fold it toward you, turn, and stretch again. Repeat for 5–10 minutes. 4 When the dough is smooth and elastic, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. 4 When the dough is smooth and elastic, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. 5 While the dough rests, cut up the ingredients. Cut root vegetables into large pieces and start simmering them in water. Cut the meat into bite-sized pieces. Slice the fried tofu into strips. 5 While the dough rests, cut up the ingredients. Cut root vegetables into large pieces and start simmering them in water. Cut the meat into bite-sized pieces. Slice the fried tofu into strips. 6 Cut the quick-cooking vegetables into easy-to-eat pieces. Be sure to include pork, fried tofu, and kabocha (or sweet potato), as they are key to the flavor. 6 Cut the quick-cooking vegetables into easy-to-eat pieces. Be sure to include pork, fried tofu, and kabocha (or sweet potato), as they are key to the flavor. 7 Roll out the dough to about 1/8 inch (3 mm) thick. Use plenty of potato starch for dusting—the extra starch will help thicken the soup at the end. 7 Roll out the dough to about 1/8 inch (3 mm) thick. Use plenty of potato starch for dusting—the extra starch will help thicken the soup at the end. 8 Fold the dough into thirds and cut into 1/2 inch (1 cm) wide strips. The noodles can be on the wide side—this thickness is what makes hōtō so delicious. 8 Fold the dough into thirds and cut into 1/2 inch (1 cm) wide strips. The noodles can be on the wide side—this thickness is what makes hōtō so delicious. 9 When the root vegetables are about 80% cooked, add the fresh noodles, dashi powder, and the rest of the ingredients. Simmer for about 10 minutes. Finally, dissolve in the miso and it’s ready! 9 When the root vegetables are about 80% cooked, add the fresh noodles, dashi powder, and the rest of the ingredients. Simmer for about 10 minutes. Finally, dissolve in the miso and it’s ready! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Paratas Fried Chicken Eggplant and Potatoes in Coconut Sauce Vegetable Biryani Pita Pizza Squash Curry Shanghai Stewed Noodles Bread Upma Chicken Manchurian Spicy Chicken Stromboli Paratas Fried Chicken Eggplant and Potatoes in Coconut Sauce Vegetable Biryani Pita Pizza Squash Curry Shanghai Stewed Noodles Bread Upma Chicken Manchurian Spicy Chicken Stromboli