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My Family's Kabocha Squash Hoto Udon Noodles
My Family's Kabocha Squash Hoto Udon Noodles

Before you jump to My Family's Kabocha Squash Hoto Udon Noodles recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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Maybe the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, however that is certainly not true. A dishwasher is especially efficient when it’s full before a cycle is started. Conserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

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We hope you got insight from reading it, now let’s go back to my family's kabocha squash hoto udon noodles recipe. To cook my family's kabocha squash hoto udon noodles you need 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare My Family's Kabocha Squash Hoto Udon Noodles:
  1. Use 1 portion Fresh Hoto udon noodles
  2. Use 1/4 Japanese kabocha squash
  3. Take 3 Taro potatoes
  4. Use 1/2 Carrot
  5. Provide 1/4 Chinese cabbage
  6. Provide 1 Green onions or scallions
  7. You need 3 Shiitake mushrooms
  8. Provide 1 packet Shimeji mushrooms
  9. Get 3 Aburaage
  10. Prepare 300 grams Thinly sliced pork
  11. Take 1760 ml ☆ Water
  12. Get 2 tbsp ☆ Japanese dashi stock powder
  13. You need 5 to 6 tablespoons Miso with japanese dashi stock
Instructions to make My Family's Kabocha Squash Hoto Udon Noodles:
  1. Prepare the vegetables. Cut the Japanese kabocha squash and taro potatoes into big chunks.
  2. Prepare other ingredients like this in this photo.
  3. Cut the pork into bite sizes.
  4. Put the ☆ water and Japanese dashi stock powder in a sauce pan. Add the squash, taro and Chinese cabbage and simmer for about 5 minutes.
  5. After the squash is cooked through take out half of it and put aside (to avoid cooking down all of it).
  6. Add the rest of the vegetables and pork and simmer for about 10 minutes. After the noodles are cooked add miso and Step 5.
  7. Sprinkle with plenty of shichimi spice. One packet of noodles is for one person. The cooking time at Step 6 differs according to the noodles you will use. Follow the cooking instruction at the back of the packet.
  8. Sprinkle with plenty of shichimi spice. Yuzu flavoured shichimi spice also goes well with this dish.

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