Recipe: Delicious Nikumiso Hiyamugi

Nikumiso Hiyamugi. Nikumiso is a tasty side dish you can make ahead. This strongly seasoned beef can be kept in the fridge up to a week. Heat up a little just before serving.

Nikumiso Hiyamugi This cold noodle is a popular home cooking in hot & humid Japanese summer. 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 that.

Ingredients of Nikumiso Hiyamugi

  1. It’s 200 g of Hiyamugi.
  2. It’s 30 g of Cucumber Julienned.
  3. Prepare of [for Niku-Miso].
  4. Prepare 200 g of Minced pork.
  5. Prepare 3 of stems Green Onion.
  6. It’s 3 of Shiitake Mashroom.
  7. Prepare 2 table spoon of Cooking Wine or Sake.
  8. It’s 1 table spoon of Miso paste.
  9. It’s 1 tea spoon of Soy sauce.
  10. You need 1 tea spoon of Toban Djan (Chili bean sauce).
  11. It’s 1 tea spoon of Sesame Oil.

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. This cold noodle is a popular home cooking in hot & humid Japanese summer.

Nikumiso Hiyamugi step by step

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

If you cannot find hiyamugi noodle, substitute with somen or capellini. #eikoskitchen This video will show you how to make Nikumiso, braised ground pork seasoned with Miso paste. Browse All Hiyamugi Recipes About Hiyamugi Wikipedia Article About Hiyamugi on Wikipedia Sōmen (Japanese: 素麺, そうめん) are very thin, white Japanese noodles made of wheat flour. The next thicker wheat noodles are called hiyamugi and even thicker Japanese wheat noodles are called udon. Hiyamugi (Japanese: 冷麦; literally "chilled wheat") are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen.

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