Rice Flour Houtou with Plenty of Seasonal Vegetables


Pointers from Rie

  • The dough for rice flour noodles does not need to be rested, so you can boil the vegetables in the sauce beforehand.
  • There may be hard areas of the dough, but due to the moisture from the tofu, the dough is easy to put together with wet fingers.
  • Noodles made from rice flour are chewy [mocha-like texture] and very filling, so not a lot is needed to eat to feel full.

Ingredients [4 people]

Carrot 1/2
Taro [medium]
Pork belly [thin slices] 150g
Fried tofu [with no oil]
Pumpkin 1/6
Japanese Leek
Shimeji mushroom 1pack
  Japanese dashi
Dark soy sauce 1tablespoon
Miso 4tablespoons
b)Rice flour
Soft tofu 200g
Mirin 1tablespoon


  • Cut the carrots into quarter-rounds. Peel the taro and slice it into rounds of 1 cm. Rub the taro with salt and once you get rid of the lye, rinse the salt off with water.
  • Cut the pork belly into 5 cm and the fried tofu into 1 cm of thin rectangle shapes. Remove the seeds and insides of the pumpkin; then, cut it into 3 cm sized cubes. Slice the green onion diagonally. Remove the stones on the Shimeji mushroom and loosen it.
  • Put 1) and a) into a pot, put the lid on, and cook on medium heat. Once the taro is cooked well, put 2) and soy sauce in and take out the lye. Once the pumpkin softens, put in 3/4 of the miso.
  • Put b) in a bowl and mix, then put in tofu and mix with your hand. Once it bunches together, separate it into 4 pieces and roll the dough.
  • Put one piece of 4) in between two cooking sheets and squish it. Then use a rolling pin to roll it out into a thickness of 5 mm and cut it into 1 cm pieces. Do the same to the remaining 3 pieces.
  • Warm up water in a bigger pot and put 5) in. Once they float, boil for 1-2 more minutes before taking them out using a strainer.
  • In 3), put in the water strained 6), the remaining miso, sweet rice wine (mirin), and then boil without overheating to be complete.

MOA Products Used

Thin slice of fried tofu, Japanese dashi, Zuiun dark soy sauce, Kyotan malted rice miso, powder rice, starch, salt [Umikko], Zuishou soft tofu.
This recipe was published in the magazine “Paradise” No. 77 (Autumn 2019).