Healthy & Nutritious Home made "Houtou" Udon Noodles 甲斐名物「ほうとう」の作り方

Uploaded by Kumigar on 18.01.2012

Hi there, this is Kumigar
and you are listening to…
"My moody life" by Kerri Chandler YAYYY
Today, I am making a winter dish called Houtou
which is a famous dish in Yamanashi, where I live at the base of Mt. Fuji.
For this dish, I have a helper today!
It's my grandmother!
Today, we will introduce a famish dish in Yamanashi called Houtou!
Let's get started!
These are what you need today!
And for the home made udon noodles, you just need all purpose flour and water!
In a bowl, we have 265g = 9.35 oz. of flour.
Gradually add some water, and mix using rice spatula.
We've added approx. 150ml of water.
After making sure you have clean hands, we can start kneading the dough.
I watched how to make the Houtou noodles since I was a little girl, so I took over.
Knead the dough for about 10 minutes until smooth.
I'm gonna fast forward the process here.
Wrap a dough in a wet cloth and leave it for at least 10 min or up to a few hours.
Let's now make some Niboshi Dashi, which is a Japanese fish stock made of dried sardines.
Remove the guts from the dried sardines (40g=1.4oz.)
Transfer all of the dried sardines into a small pot.
Pour approx. 2 cups = 500ml of water and soak them for at least one hour.
In the meantime, let's take care of vegetables.
Cut of the end parts of 1/4 Kabocha (squash) first.
Scoop off pumpkin guts using a spoon.
Cut into medium size pieces
Peel off the skin of 200g = 7.05oz. of Carrot.
Remove the end.
Cut into half.
Slice the carrot into half moon shapes.
Let's now peel off the skin of 270 g = 9.52 oz. of Daikon Radish.
Cut into half.
And cut again.
Slice the daikon rash into quarter rounds.
Remove the skin of 3 Danshaku Japanese potatoes.
Cut into the same size as the Kabocha squash.
Peel off the skin of an onion and cut the ends.
Cut into medium size pieces.
We will now be taking care of the Deep fried tofu.
We will need to pour hot water over deep fried tofu in order to remove the oil off the surface of the deep fried tofu.
Do it on both sides.
Press down the deep fried tofu gently to get rid of excess hot water off the deep fried tofu.
Cut into third
Then cut into 1cm = 1/2 Inch thickness.
Remove the stem of the Maitake Mushroom
Cut into smaller pieces by hand.
This is it for the vegetables, so let's now work on the Houtou udon noodles.
Knead the dough for about 1 min.
Wrap in a wet cloth and microwave it for 30 sec.
See, the dough gets nice and sticky.
I kneaded the dough for extra 1 more min.
Now, flatten the dough a little bit.
Sprinkle a little bit of flour on a clean surface or cutting board.
Place the dough on a surface and further flatten it with a rolling pin until the dough is about 1/8 inch thickness.
Please watch my grandma's technique on how to flatten the dough.
We have now reached the ideal thickness, so we will cut into half.
Slice the dough into 1 cm = 1/2 Inch thickness.
Let's now make some Niboshi Dashi.
Bring it to a boil and simmer at low heat for about 5 min skimming off any forms raise to the surface.
Place a colander over in a bigger pot and strain the stock thru it.
Now add 6 cups = 1500mL of water in a bigger pot.
and bring it to a boil.
Once boiled, we can start cooking some vegetables!
Cook some onions,
Daikon radish,
And some carrot.
Put the rid on, and cook at med heat for 10 min.
We can now add some maitake mushroom.
and deep fried tofu.
and we will add some noodles.
We will cook it all at high heat for at least 5 minutes.
Once all of the vegetables are thoroughly cooked, we can add some kabocha squash.
Put the rid on and cook for about 2 minutes.
Skim off any forms raise to the surface.
We can now gradually add some miso into the pot.
We added about 6 Tablespoonful of Miso paste.
Depending on the brand, the saltiness of the Miso varies, so please do this up to your preference.
Just before we were ready to serve,
We added Mizuna (potherb mustard) in a pot.
You can maybe add some spinach instead.
Just like this, the Houtou udon noodles are ready! yayyy
Grandma, shall we try it now?
Itadakimasu! Bon Appetite!
Oishii (Delicious!)
The noodles are chewy in its texture, and are delicious, right?
Grandma: It's chewy right? Kumigar: Yes!
Check this out!
Smells so good!
The noodle looks like this!
It's nice and chewy!
Kabocha (squash)
It's really sweet.
Kabocha is tasty, isn't it? It's sweet right?
Grandma: This dish is great for the winter!
Yes, the body gets warm by eating it.
In Japan, when we eat the udon noodles, we have the noodles,
and Vegetables,
You can put down the chopsticks down,
However, you can keep them on your hand,
Rest them on your owan (bowl)
and also taste the soup.
Really nice!
Gochisosama deshita! (thank you for the food!)
This girl here is Kumi-chan (Kumigar) and is my grand child.
Kumigar was cute LOL since born, and it was a lot of work being born premature, but grew well.
and I took her with me everywhere I went even for a walk.
And I used to ask her what she wanted for a snack everyday,
She said she wants some chocolate, so I bought her a box of chocolate everyday. LOL!!!!!
And once she finished eating,
she would decorate the boxes in the living room.
Kumigar: "what boxes?!"
The boxes, the empty boxes. LOL
So I used to tell her "you ate all these chocolate by yourself!" staring at these empty boxes and laughed with her. LOL
I had such a lovely day everyday.
Thank you so much for watching!
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See you later! PEACE! (I didn't ask my grandma to do it but she joined me! LOL�