Peruvian-Inspired Hōtō with Aji Amarillo Sauce

Ingredients

In this Peruvian-inspired adaptation of Hōtō, we incorporate the bold flavors of Peruvian cuisine. The original Japanese Hōtō typically features a soy-based broth and is served with vegetables and meat. However, in this Peruvian twist, we infuse the broth with Peruvian spices and use Aji Amarillo sauce to add a spicy kick. The traditional vegetables and meat are replaced with Peruvian ingredients to create a distinct flavor profile that pays homage to both cuisines. We alse have the original recipe for Hōtō, so you can check it out.

• 500g (17.6 oz) Hōtō noodles 500g (17.6 oz) Hōtō noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons Aji Amarillo paste 2 tablespoons Aji Amarillo paste
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the ground cumin, paprika, dried oregano, salt, and black pepper to the pot. Stir well to combine the spices with the onion and garlic.
3. 3.
   Pour in the chicken or vegetable broth and water. Bring the mixture to a boil.
4. 4.
   Add the Aji Amarillo paste to the pot and stir until it is fully incorporated into the broth.
5. 5.
   Reduce the heat to low and simmer the broth for 15 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, cook the Hōtō noodles according to the package instructions. Drain and set aside.
7. 7.
   After simmering the broth, pour in the evaporated milk and heavy cream. Stir well and let it simmer for an additional 5 minutes.
8. 8.
   Add the cooked Hōtō noodles to the pot and gently stir to coat them with the creamy broth.
9. 9.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
10. 10.
    Serve the Peruvian-Inspired Hōtō in bowls, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Aji Amarillo paste — Aji Amarillo is a Peruvian yellow chili pepper paste. If you can't find it, you can substitute it with a mix of yellow bell pepper and a spicy chili pepper, such as habanero or jalapeño, to achieve a similar flavor profile.

Tips & Tricks

• For a spicier kick, add a few drops of hot sauce or extra Aji Amarillo paste to the broth.
• Customize your Peruvian-Inspired Hōtō by adding cooked chicken, shrimp, or tofu for extra protein.
• If you prefer a thinner broth, you can adjust the consistency by adding more water or broth.
• Garnish with a squeeze of lime juice for a refreshing twist.
• Leftovers can be refrigerated and reheated the next day, but note that the noodles may absorb more liquid, so you may need to add a little broth or water when reheating.

Serving advice

Serve the Peruvian-Inspired Hōtō as a main course, accompanied by a side of crusty bread or Peruvian cornbread. It pairs well with a fresh green salad or a side of roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro on top of the dish. You can also add a drizzle of Aji Amarillo sauce or a swirl of cream for an artistic touch.