山梨母ちゃんに教えてもらって、みんなで作ろう！麺から作る簡単ほうとう作り！

I am a cooking and baking instructor at Kobuchizawa Spatio Experience Studio where I teach Yamanashi's local cuisine, hoto. Shizuka-sensei taught me this. Hotou recipe Ingredients for 2-3 people Hotou noodles Strong flour 200g 200g soft flour Lukewarm water 200~220ml Hoto dried sardines miso Pork belly 150g Chinese cabbage 300g Japanese white radish potato mushroom pumpkin Japanese leek Fried tofu 1 or 2 pieces Green vegetables How to make 1 Make the hoto dough. ① Put the flour in a bowl, add about 7 minutes of lukewarm water and mix. Add hot water until the whole thing is about the size of your earlobe. ② Knead in a bowl until smooth. If possible, leave it for about 10 minutes, or 2 to 3 hours if you can. ③ Sprinkle with flour and roll out with a rolling pin to a thickness of 3 to 5 mm. ④ Sprinkle a lot of flour on it, cut it in half, sprinkle some more flour on it, fold it in half, Cut into 0.5-1cm wide pieces and sprinkle lightly with flour to prevent them from sticking. 2 Put the ingredients into the pot. ①Cut the Chinese cabbage for the pork belly, cut the daikon radish, carrots, and potatoes into small pieces, and cut the pumpkin. Cut the fried tofu into approximately 5mm pieces. Cut the mushrooms accordingly. ② Add water and dried sardines to a pot and bring to a boil. Remove the dried sardines (you can leave them as is) and add the ingredients except the pumpkin and green onions. When the ingredients become soft, add miso (if you like, add half the miso, and leave the rest. (Add to finishing) ③ Add the pumpkin and when it becomes soft, add the hoto noodles and when it is to your liking, Add the green onions.