Hippari Udon (Yamagata Prefecture Local Specialty Noodles)

Steps

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1. 1
   Toast the sesame seeds in a small pan over low heat while gently swirling the pan. Turn off the heat as soon as the sesame feels hot to the touch.
   ▶ ≈0:19
2. 2
   Place the toasted sesame onto a paper towel-lined cutting board and chop slowly and carefully with a kitchen knife. Be careful not to chop too quickly, and ensure thorough chopping for better digestion and absorption.
   ▶ ≈0:46
3. 3
   Trim the root end from the long onion's white part, halve it lengthwise, and slice thinly using diagonal cuts. Thinner slices help remove the pungent flavor more effectively.
   ▶ ≈1:14
4. 4
   Soak the sliced onion in ice water for about 15 minutes. The cold water will dissolve pungent components and soften the harsh flavor.
   ▶ ≈1:45
5. 5
   Drain the onion slices using a mesh strainer and tap gently on a kitchen cloth to remove excess water. Pat dry with a paper towel to remove remaining moisture.
   ▶ ≈1:57
6. 6
   Prepare all garnishes and seasonings: grated ginger, bonito flakes, shredded nori, chopped spring onion, sesame, egg yolk, and fresh greens. Arrange them for assembly.
   ▶ ≈2:25
7. 7
   Place dried udon noodles into boiling water, spreading them out. Stir with chopsticks to prevent sticking. Cook for 6-7 minutes instead of the standard 10 minutes, since these are thinner noodles eaten hot without chilling.
   ▶ ≈2:49
8. 8
   Open the canned mackerel and transfer about half along with its broth into a bowl. Add plenty of grated ginger and mix lightly. The ginger's refreshing aroma will help mask any fishy smell.
   ▶ ≈3:15
9. 9
   Add one pack of natto to the mackerel mixture. You can also use finely chopped natto (hikiwari natto) if preferred.
   ▶ ≈4:08
10. 10
    Add bonito flakes, shredded nori, long onion slices, and spring onion leaves to the sauce. Sprinkle the chopped sesame seeds generously on top to cover the mackerel and natto.
    ▶ ≈4:21
11. 11
    Separate the egg yolk using a spoon and add to taste. Finally, pour about half a tablespoon of dashi soy sauce over everything. Mentsuyu or diluted soy sauce can be used as substitutes.
    ▶ ≈4:34
12. 12
    When the udon is cooked, add your favorite fresh greens such as seri parsley to enhance nutritional balance. Give it a gentle stir and remove from heat.
    ▶ ≈5:03
13. 13
    Transfer the cooked udon noodles to an earthenware pot or heavy pot to keep it warm.
    ▶ ≈5:18
14. 14
    Mix the dipping sauce together. Since boiled mackerel contains salt, use a relatively small amount of dashi soy sauce initially. Pull some udon from the pot, place it in the sauce, and toss to coat with all the condiments.
    ▶ ≈5:34
15. 15
    Enjoy the dish. "Hippari" means "pulling" in Japanese—the name comes from everyone pulling the noodles together from the pot and the strings that appear when lifting natto. As you eat, add more toppings or sauce as needed to maintain flavor.
    ▶ ≈6:03