Steps

1. Cut 1/2 onion into three equal parts, then dice it.
   🕒 02:32
2. Soak the cut onion in water for 15-30 minutes to remove its pungency.
   🕒 03:06
3. Put 1 pack of hikiwari natto (including its sauce and mustard) into a bowl.
   🕒 04:04
4. Add 60g-70g of mackerel meat and 1.5 tbsp of liquid from the Kyokuyo Canned Mackerel in Brine to the natto bowl and gently break it apart.
   🕒 05:21
5. Furthermore, add 1 raw egg and plenty of scallions to the bowl.
   🕒 06:04
6. Add 1 pinch of sugar, 2 tsp of soy sauce, and 6 shakes of Aji-no-moto and mix well to make the sauce for Hippari Udon. 【ここがコツ！】 The combination of canned mackerel liquid and Aji-no-moto creates a deep umami flavor.
   🕒 06:29
7. Thoroughly drain the water from the onion that was soaking.
   🕒 10:07
8. Open 1 can of Gekka Canned Mackerel in Brine onto a plate, drizzle with mayonnaise, and then drizzle with 2 drizzles of ponzu sauce.
   🕒 10:13
9. Generously place the drained onion on top, and finish with Shichimi Togarashi to complete the Mackerel Salad.
   🕒 10:54
10. Boil 2 bundles of udon (dried noodles) in a pot.
    🕒 11:42
11. Chill the boiled udon in cold water and lightly squeeze out the excess water.
    🕒 17:33
12. Mix the prepared sauce thoroughly, as if unraveling an enemy, to create the dipping sauce. 【ここがコツ！】 Hikiwari natto clings well to noodles, making it ideal for Hippari Udon. If using small grain natto, it's good to lightly mash it.
    🕒 18:45
13. Dip the chilled udon in the sauce and eat. Sprinkle with Shichimi Togarashi if desired.
    🕒 19:13