- Red snapper1
- Place powder500g
- Weak flour500g
- Dryness mushroomsuitable.
- Sakeproper amount
- Saltproper amount
- Koikuchi soy sauceproper amount
- Usukuchi soy sauceproper amount
- The soup stock is passed to a cauldron with dry mushroom and seaweed and the taste is arranged by the seasoning.
- Having within is taken for a scale of red snapper, salty taste is done and it's put a little.
- I cover red snapper with bleached cloth, bet boiling water and make it marbled.
- Red snapper is wrapped in bleached cloth and it's put in soup stock quietly so that a body doesn't collapse, and it's boiled until it's cooked.
- It's often kneaded while mixing place powder and weak flour fifty-fifty and adding water a little. I share with 4 or 5 and sit down on a noodle-making machine.
- To build to sit down on a noodle-making machine at first up. I fold the birthplace left and sit down on a noodle-making machine many times.
- 4-5 times, when I call, it becomes smooth. This is cut into the suitable length.
- Dough is cut into rather thin noodles to a noodle-making machine.
- It's boiled for enough hot water and if it blows out, points and does water. It's tried 1 bottle and boiling is confirmed.
- Boiled noodles are often washed with running water and each for one person is gathered.
- Cooked red snapper is taken out from a pot, and it's dished up in a large plate so as not to turn to a dissipated way of life.
- The taste of the back broth which took red snapper out is arranged thick and it's boiled including noodles. Of red snapper, it's good, I make them sink in.
- If noodles are also dished up in a dish with red snapper, and soup stock is poured over it, it'll be completed.
※ After announcing it, noodles are put in a bowl, a body of red snapper is given a ride and soup stock is poured over it. Even pear of condiments is good.
Information provided by : The local food which would like to leave it for young men