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1
Boil the dried noodles, cooking them about 1 to 2 minutes shorter than the time indicated on the package.
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2
In the meantime, fill a kettle and bring it to a boil.
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3
While you're cooking the noodles, prepare the toppings.
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4
Slice the leek into thin rounds.
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5
Transfer the canned mackerl to a serving dish.
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6
Mix up the natto.
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7
Make ready a little bowl each of raw egg, bonito flakes and soy sauce for each person.
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8
These will form the dipping sauce.
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9
Transfer the cooked noodles to the tabletop cooker pot while they're still piping hot, and pour in the boiling water from the kettle.
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10
(Take care not to burn yourself.)
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11
Turn on the tabletop cooker and put the pan with the noodles on the burner.
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12
Each person scoops out some noodles from the pot and eats it with the toppings and sauce of their choice.
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13
(Don't burn yourself!)
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14
When the flavor is getting a bit thin, use some more soy sauce or egg.
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15
The natto shown in this photo has some local Yamagata pickled called Omizuke mixed into it.
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16
These are noodles available locally in Yamagata...
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17
But you can get similar ones nationwide in supermarkets nationwide.
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18
Choose a thick, sturdy type of dried noodle.
