NIHACHI STYLE SOBA NOODLES
Makes 2-­3 servings > 280 grams stone-­‐milled buckwheat flour for soba * > 70 grams all-­‐purpose flour > 175 grams mineral water (boiling water) > Cornstarch or Tapioca flour for dusting 1. Place the buckwheat and all-­‐purpose flours in large bowl, along with the cold water. Mix and massage the dough until it forms a single mass. 2. Remove the dough from the bowl to a cutting board. Working quickly and using the heels of your hands, continue to knead firmly until a smooth dough forms. (If the dough feels dry, lightly wet the tips of your fingers with more cold water, brushing them against the surface of the dough and continue kneading until smooth). The final dough will be soft, smooth and not sticky. This will take about 8-­‐10 minutes. Form the dough into a smooth ball. 3. Place the ball on the board and lightly sprinkle cornstarch over the top. Using your palm and the heel of your hand, flatten the ball into a disk about one-­‐half inch thick. 4. Use a rolling pin to roll the disk into a rectangle, and into the thickness of a credit card. Generously sprinkle cornstarch over half of the dough and fold the other half of the dough over, like a book (the cornstarch will keep the dough from sticking together as it is cut). Generously dust another crosswise half of the dough with cornstarch and fold again. 5. Starting along the short, folded side of the dough, slice it into very thin (about one-­‐
sixteenth-­‐inch) noodles. Keep the noodles loosely covered with plastic wrap while you boil the water for cooking. 6. To cook the noodles: Bring a large pot of water (at least 2 gallons) to a boil over high heat. Gently drop the soba into the boiling water. Keep the water boiling vigorously to prevent the noodles from sticking together. Cook the noodles to al dente, about 90 seconds (timing will vary depending on the thickness of the noodles). 7. Immediately remove the noodles to a strainer set in a bowl of ice water to stop the cooking. Wash the noodles, using both hands to remove any surface starch. Prepare a second bowl of ice water to shock the noodles. Drain the noodles well. Serve with soba-­‐
tsuyu dipping sauce or walnut dipping sauce (see accompanying recipes) on the side, along with condiments. * You can source Sobako-­ flour from Mitsuwa Market, Nijiya Market, Marukai Market, Anson Mills (on line – http://ansonmills.com/products/47) or Mutual Trading (Cold Mountain Soba-­koh flour http://www.lamtc.com/index.php) Sonoko Sakai Common Grains http://www.commongrains.com Tel 310-­600-­4263 Soba Salad with Kale & Carrots Serves 4 > 1 bunch red kale, or other greens sliced thinly, crosswise > ¼ tsp of salt > 1 tsp lightly roasted sesame oil or extra virgin olive oil > 4 baby carrots, sliced thinly, crosswise, and blanched* *You can substitute the carrots with apples, beets, and orange wedges, if you wish. With 4 servings of soba noodles add: > 1 Tbsp. white sesame seeds > 1 pound kale, preferably Tuscan, stemmed and thinly sliced > ¼ tsp. sea salt > 1 Tbsp. sesame oil to rub kale > 5 red radishes or carrots, trimmed, thinly sliced crosswise Dressing: > 1 clove garlic, minced > 1½ Tbsp. rice vinegar or more to taste > 1 Tbsp. soy sauce > 2 tsp light sesame oil > Crushed red pepper flakes, for garnish > 2 scallions, thinly sliced, for garnish 1. Combine the ingredients for the dressing. Set aside. 2. Rub salt on sliced kale, until leaves soften. Add 1 tbls of sesasme oil and continue massaging the kale until it softens and glistens. Set aside. 3. Boil the noodles, drain and rinse well under running cold water. Shock noodles in ice water. Drain well. 4. In a salad bowl, toss sliced kale, radishes, and the dressing. Gently combine with the soba. Sprinkle the rest of sesame seeds, and garnish with scallions. Serve immediately. Sonoko Sakai Common Grains http://www.commongrains.com Tel 310-­600-­4263