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Homemade Hoto Noodles

Oct. 25, Fri. 2019

Cook Around Japan [Yamanashi]

Homemade Hoto Noodles

Tezukuri hoto

  • Rice&Noodles
  • Vegetables


Ingredients (Serves 3)

1/2 kabocha squash
1 abura-age fried tofu pouch
3 potatoes
2 carrots
50 g maitake mushrooms
1/2 daikon radish
2 naganegi long onions

For the hoto noodles:
hot water


  1. 1. Cut the ingredients: Cut the kabocha squash, abura-age fried tofu pouch, potatoes, carrots, daikon radish, and maitake mushrooms into bite-sized pieces. Chop the naganegi long onions into rounds.
  2. 2. Place the cut ingredients in a pot, and add water. Heat and simmer.
  3. 3. Make the hoto noodles: In a bowl, combine the flour and hot water, and knead together by hand.
  4. 4. Roll the dough out into a rough circle, using a rolling pin, until it is about 5 mm thick.
  1. 5. Fold the dough over itself to make 3-4 layers, and cut into noodles about 1 cm wide.
  2. 6. When the tougher vegetables have cooked through and become tender, add the hoto noodles and simmer.
  3. 7. Add the miso and stir to mix in.
  4. 8. Serve in individual serving bowls, topped with chopped naganegi long onion to taste.