みそ煮込みうどん♪ How to make Niso Nikomi Udon Noodle♪ ~Popular local dish in Nagoya~

みそ煮込みうどん♪ How to make Niso Nikomi Udon Noodle♪ ~Popular local dish in Nagoya~

This time, I am going to make Miso Nikomi Udon Noodle.
As it was very delicious when I ate it at restaurant “Yamamotoya Sohonke” which is the originator of this dish.

Inside of Yamamotoya⇒https://youtu.be/y5Gki8Ff200

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Recicpe in Japanese:https://cookpad.com/recipe/5310369
The report in my blog:https://ameblo.jp/cooking-s-papa/entry-12414433796.html

●Ingredients(for 1 serving)
120 g udon noodle for Nikomi
4 tbsp miso seasoning
90 g chicken thigh
400 ml thick Dashi
4 pieces Japanese leek
4 pieces Abura-age
1 egg
2 pieces fish cake

●Miso seasoning(for 3 servings)
120 g Hatcho miso
30 g white miso
90 ml sake
 1 tbsp soy sauce
45 ml mirin
1 tbsp granulated sugar

●Thick soup(for 3 servings)
1500 ml water
3 dried shitake mushroom
8 g kombu
40 g thick-cut bonito flakes

●Udon for Miso nikomi(for 3 servings)
 270 g all-purpose flour
110 ml water
some buckwheat flour

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名古屋のご当地グルメの味噌煮込みうどんの作り方の動画です
老舗訪問編はこちら:https://youtu.be/y5Gki8Ff200

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レシピ:https://cookpad.com/recipe/5310369
ブログ記事:https://ameblo.jp/cooking-s-papa/entry-12414433796.html

●材料(1人前)
 煮込み専用うどん:120g
 あじ味噌:大さじ4
 鶏もも肉:90~100g
 出汁:400㏄
 ネギ:4切れ
 油あげ:4切れ
 玉子:1個
 かまぼこ:2切れ

●あじ味噌(3人分)
 八丁味噌:120g
 白みそ:30g
 酒:90㏄
 醤油:大さじ1
 みりん:45㏄
 ザラメ:大さじ1

●濃厚だし(3人分)
 水:1500㏄
 干し椎茸:3つ
 昆布:8g
 カツオ厚削り:40g

●味噌煮込み用うどん(3人分)
 中力粉:270g
 水:110㏄
 そば粉:適量

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http://commons.nicovideo.jp/material/nc151
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BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance :igrek-U     
http://www.youtube.com/user/igrek2U?feature

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