Hippari Udon Recipe

We hear that Hippari Udon, a local noodle dish in Yamagata Prefecture, started out as a simple dish made from preserved dried noodles, canned mackerel, and homemade natto during the harsh winter months. We often make this because it is very tasty and contains many good things for your body. "Tasty", "good for your body", and "quick to make", that's what you get with this dish, Hippari Udon! Enjoy pulling the hot and nutritious udon noodles.

Ingredients

• 100 g Dried Udon Noodles
• 100 g Packaged Boiled Mackerel, 1/2 pack
• 1 pack Natto, fermented soybeans (1 pack 40g/1.4 oz)
• 15 cm Long Green Onions (Naganegi), white part
• 5 g Katsuobushi (Bonito Flakes)
• Shredded Nori Seaweed
• 2 Spring Onion Leaves
• 2 tbsp Toasted White Sesame Seeds
• 1 Egg Yolk to taste