Wednesday, December 29, 2010
Making Soba at Home
After a great tutorial event at the Japanese Culinary Center last week, I decided to give it a whirl at home.
400g Soba Flour
100g Strong Flour
Soba Tsuyu (dipping sauce)
Hari Nori (needle thin nori for garnish)
I approached this project like I would pasta.
I'm looking for strong glutens to form, but wait... the recipe only calls for 20% Flour and 80% Soba Flour. You can't get much gluten from Soba (aka Buckwheat), so the 20% Flour mixture was going to have to carry the mother load. This meant some serious kneading.
Where there's a will, there's a way.
With just plain household materials and my bare hands....
Low and behold.. my first Soba Noodles.