Hokkaido Lecture Emblem Special Gousetsu Udon

Ingredients

Method

1. 1

   Peel the potatoes and cut them into bite-size pieces. Put them in a microwave-safe container, pour 2 tbsp of water over the top, and cover and microwave on high for 2 minutes in a 600 watt microwave.

2. 2

   Mash the potatoes while they’re still hot. Add in the flour, potato starch, salt, and water and mix everything until it forms a uniform dough. Cut the dough in half and form each half into a rough ball. Dust a clean counter surface with flour, and put one of the two dough balls in the middle and press down with the palm of your hand. Using a rolling pin, roll the dough out until it is about 5 mm thick. Fold the dough into 3 layers and use a knife to cut thin strips of noodles. Repeat this process with the second ball of dough.

3. 3

   Separate the noodles and dust them with flour. Fill a large pot with plenty of water and bring to a rolling boil. Add the noodles, and once they start to float, boil for about 5 minutes. Then drain and rinse with running water.

4. Now we will make the Imo Mochi Potato Cake that will serve as one of the toppings

   4

   Peel the large potato and cut it into bite-size pieces. Put it in a microwave-safe container, and pour 2 tbsp of water over the top and cover it and microwave on high for 2-3 minutes.

5. 5

   Mash the potato while it is still hot and mix in the starch and salt until it forms a dough. Mold the dough into balls of any size you like and use the palm of your hand to flatten them into thick discs.

6. 6

   Pour a generous amount of canola oil into a heated frying pan and fry the cakes until both sides are a crispy golden brown.

7. Finally, let’s assemble everything!

   7

   Pour the ingredients for the udon broth into a pot and bring to a boil. Put the noodles you cut in a bowl and pour in the piping hot broth. Top with an imo-mochi potato cake or two, a perilla leaf, and some chopped green onions, and you’re done!