Houtou ｜ Our Regional Cuisines

1. Make soup stock by mixing dried sardines and water in a pan.

2. Add lukewarm water to flour a little at a time, and knead it into a glutinous rice cake, a little harder than an earlobe. Cover with a wet dish towel and let rise for about 30 minutes.

3. Cut potato and pumpkin into chunks.

4. Cut carrots and daikon radish into chunks, and shiitake mushrooms into thick strips. Cut Chinese cabbage into chunks.

5. Cut fried bean curd into strips, and slice leeks into thin diagonal strips.

6. Add the hard vegetables first to 1 and cook until softened.

7. Spread the batter over 2 and cut into thin strips, about 1 cm wider than udon noodles to make houtou-men.

8. Add fried bean curd, half of the miso paste and 7. When the houtou-men becomes clear, add the remaining miso and season to taste.