Hattojiru ｜ Our Regional Cuisines

1. Stir water gradually into the sifted flour and knead to a consistency slightly softer than an earlobe. (The amount of water can be adjusted according to the quality of the flour and the season. (Less water in summer.) 2.

2. Cover with a wet dish towel and let rise for 2 hours.

3. Wet your hands, put a handful of the dough in your left hand, spread it as thin as possible with the thumbs and forefingers of both hands to the size of 3 to 4 cm, tear into pieces, and put them into the pot. When it starts to float, scoop it out and drain in a colander.

4. Cut radish and carrot into strips, and burdock root into thin strips. Soak dried shiitake mushrooms in water and cut into thin strips. Slice green onion diagonally into thin strips.

5. Put 4 cups of dashi broth (dried shiitake mushroom and soup stock) in a pot, bring to a boil, add burdock root, shiitake mushroom, radish and carrot in this order, and simmer. Season with seasoning A.

6. Add 3 to 5, and finally add leeks and bring to a simmer.

7. If you add Japanese parsley, cut into 3 cm lengths.