Cut the kabocha squash, daikon radish and carrot into short rectangular slices. Slice the onion thinly, and cut the aburaage into thin strips. Cut the mochi into a 5 mm dice.
Untangle the udon noodles with your hands and dust with the flour. Beat the egg.
Heat the dashi. Just before it comes to a boil add all the vegetables except for the kabocha squash and the diced mochi, and simmer until tender.
Add the kabocha squash and the ingredients marked ◎.
Add the udon noodles, and simmer until the sauce is thickened, stirring gently so as not to crush the kabocha squash.
Swirl in the beaten egg, put on a lid and turn off the heat. Leave to steam for 1 minute and it's done.
Story Behind this Recipe
I couldn't forget the houtou I had in Yamanashi! So I re-created it at home.
The thinly sliced mochi and the flour coating the udon noodles thicken the sauce. That thick sauce is the distinctive feature of houtou. Add meat and other ingredients you like, in addition to the kabocha squash. You can use 6 cups of water + 2 teaspoons of dashi stock granules instead of the dashi stock. I recommend using red miso for this.