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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the dashi stock.

  • Remove the head and stomach from the niboshi, dried baby sardines.

  • This will help to remove any bitterness.

  • Measure out 900ml of water in a pot

  • and add the dried baby sardines

  • and the dashi kombu seaweed.

  • When they have soaked up the water thoroughly,

  • turn on the burner

  • and gradually bring it to a boil on medium low heat.

  • When it begins to boil, reduce the heat to low

  • and remove the foam with a mesh strainer.

  • Simmer the dashi stock for 4 to 5 minutes.

  • Turn off the burner,

  • remove the kombu seaweed

  • and place it onto a cutting board.

  • Strain the stock into a pot with a mesh strainer,

  • removing the baby sardines.

  • Finally, cut the kombu seaweed into thin strips.

  • The kombu can be used as one of the ingredients.

  • And now, let’s cut the ingredients.

  • Quarter the carrot lengthwise

  • and then slice it into quarter moons.

  • Remove the outer skin of the daikon radish with a peeler.

  • Quarter the daikon and slice it into quarter moons.

  • With a paper towel, remove the excess oil from the aburaage, thin deep-fried tofu.

  • Cut it in half

  • and slice it into 1 inch strips.

  • With your hands, separate the shimeji mushrooms

  • and the maitake mushrooms into bite-size pieces.

  • Remove the root end of the komatsuna spinach

  • and cut it into one and a half inch pieces.

  • You can substitute any leafy vegetables that have a mild flavor.

  • Slice the long green onion into quarter inch slices using diagonal cuts.

  • With a spoon, remove the seeds from the kabocha squash.

  • Remove the stem end

  • and slice it into half inch pieces.

  • The kabocha is hard so be careful not to cut yourself.

  • You can also substitute any type of sweet squash.

  • Remove the stem end of the hakusai, nappa cabbage

  • and cut it into one and a half inch pieces.

  • Separate the white firm part and the leafy part.

  • Now, let’s make Hoto Noodles.

  • To the pot of the dashi stock, add the daikon radish and carrot,

  • the aburaage and the shimeji and maitake mushrooms.

  • Drop in the shredded kombu seaweed

  • and turn on the burner.

  • Bring it to a boil

  • and then remove the foam.

  • Reduce the heat to low,

  • cover

  • and simmer for 4 to 5 minutes.

  • Now, drop in the hoto noodles.

  • Add the kabocha

  • and the firm white part of the hakusai.

  • Submerge the vegetables into the stock with a ladle.

  • Turn the heat to medium low,

  • cover and bring it to a boil again.

  • Occasionally loosen up the noodles with chopsticks

  • to keep them from sticking together.

  • Simmer the hoto noodles for the cooking time stated on the package.

  • Now, drop in the long green onion, leafy part of the hakusai

  • and komatsuna spinach.

  • Simmer for about 2 more minutes.

  • Finally, ladle the dashi stock into a bowl,

  • dilute the miso with a balloon whisk

  • and then add it to the pot.

  • Distribute the miso evenly with the ladle.

  • When it begins to boil again,

  • turn off the burner.

  • Place the pot onto a trivet

  • and now it is ready to serve.

  • Drop in the mushrooms and aburaage when the stock is cold.

  • This will help to make a delicious dashi stock.

  • Cooking fresh hoto noodles will thicken the dashi stock

  • and help to keep the dish warm.

  • This is a nutritious and balanced recipe

  • so you should try it out on cold winter days.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 中高級

餺飥面 (Hoto Noodles)

  • 21 2
    阿多賓 發佈於 2021 年 01 月 14 日
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