Nikumiso Hiyamugi. Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste. This cold noodle is a popular home cooking in hot & humid Japanese summer.

This cold noodle is a popular home cooking in hot & humid Japanese summer. If you cannot find hiyamugi noodle, substitute with somen or capellini. #eikoskitchen Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste. You can Cook Nikumiso Hiyamugi using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Nikumiso Hiyamugi

It's 200 g of Hiyamugi.
Lets Go Prepare 30 g of Cucumber Julienned.
It's of [for Niku-Miso].
It's 200 g of Minced pork.
It's 3 of stems Green Onion.
What You needis 3 of Shiitake Mashroom.
Lets Go Prepare 2 table spoon of Cooking Wine or Sake.
It's 1 table spoon of Miso paste.
What You needis 1 tea spoon of Soy sauce.
What You needis 1 tea spoon of Toban Djan (Chili bean sauce).
It's 1 tea spoon of Sesame Oil.

This cold noodle is a popular home cooking in hot & humid Japanese summer. See recipes for Masala Mashroom Recipe too. Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste.

Nikumiso Hiyamugi instructions

Heat a pan with sesame oil, then stir-fry minced pork, chopped green onion and shiitake mushroom in a pan.
Add cooking wine, miso paste, soy sauce and toban djan. If it tastes too light, put a bit of salt as you like..
Boil the noodles as indicated on the package. Then drain cooked noodles using strainer and wash with cold water. Drain again..
Put the noodles on a plate and spread Niko-Miso and cucumber.

This cold noodle is a popular home cooking in hot & humid Japanese summer. The term later became associated with Korean. The Complete Book of Japanese Cooking - Free ebook download as PDF File (.pdf), Text File (.txt) or read book online for free. The Complete Book of Japanese Cooking