Uploaded January 2022 | Updated September 2026, 2 weeks ago

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We hear that Hippari Udon, a local noodle dish in Yamagata Prefecture, started out as a simple dish made from preserved dried noodles, canned mackerel, and homemade natto during the harsh winter months. We often make this because it is very tasty and contains many good things for your body. "Tasty", "good for your body", and "quick to make", that's what you get with this dish, Hippari Udon! Enjoy pulling the hot and nutritious udon noodles.

How to Make Hippari Udon
cookingwithdog.com/recipe/hippari-udon

(serves 1) Cook Time: 20 minutes
* Time for soaking the long onion in ice water is not included in cook time.

100 g Dried Udon Noodles
100 g Packaged Boiled Mackerel, 1/2 pack
1 pack Natto, fermented soybeans (1 pack 40g/1.4 oz)
15 cm Long Green Onions (Naganegi), white part
5 g Katsuobushi (Bonito Flakes)
Shredded Nori Seaweed
2 Spring Onion Leaves
2 tbsp Toasted White Sesame Seeds
1 Egg Yolk to taste
Seri Parsley, substitute: watercress, shungiku, or mizuna greens
Dashi Soy Sauce, substitute: mentsuyu or slightly diluted soy sauce

* Please watch our Tofu Don video on how to make dashi soy sauce. youtu.be/E2ilOhIff98

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Nabeyaki Udon
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