Gunma Okkirikomi — Wide Noodle Stew

Gunma Okkirikomi — Wide Noodle Stew, adapted from the MAFF regional recipe for Gunma. Ingredient amounts and cooking instructions are provided below.

Loading kitchen…

Method

4 clear steps

1
Work the dough water gradually into the flour and knead well. Seal the dough in a clean food-safe bag and press it repeatedly, folding between presses, until firmer than an earlobe. Rest for 20–30 minutes.
2
Dust a board and roll the dough 3–5 mm thick. Fold or wrap around a rolling pin and cut into strips about 1 cm wide, taking care not to cut the pin.
3
Soak the kombu, cleaned anchovies and bonito in the stock water for 5 minutes. Heat gently, remove the kombu at the boil, simmer the remaining stock ingredients for 5 minutes and strain.
4
Cut the vegetables into similar bite-size pieces and the fried tofu into 7 mm strips. Simmer the vegetables except the leek in the stock, adding the firmer ones first, for 10–15 minutes. Add the fresh noodles and cook through. Add the leek, soy sauce and miso and finish cooking until tender.

Japan

Gunma Okkirikomi — Wide Noodle Stew, adapted from the MAFF regional recipe for Gunma. Ingredient amounts and cooking instructions are provided below.

Loading kitchen…

4 clear steps

1
Work the dough water gradually into the flour and knead well. Seal the dough in a clean food-safe bag and press it repeatedly, folding between presses, until firmer than an earlobe. Rest for 20–30 minutes.
2
Dust a board and roll the dough 3–5 mm thick. Fold or wrap around a rolling pin and cut into strips about 1 cm wide, taking care not to cut the pin.
3
Soak the kombu, cleaned anchovies and bonito in the stock water for 5 minutes. Heat gently, remove the kombu at the boil, simmer the remaining stock ingredients for 5 minutes and strain.
4
Cut the vegetables into similar bite-size pieces and the fried tofu into 7 mm strips. Simmer the vegetables except the leek in the stock, adding the firmer ones first, for 10–15 minutes. Add the fresh noodles and cook through. Add the leek, soy sauce and miso and finish cooking until tender.