How to make handmade Japanese Soba noodles at home simple and delicious

Soba noodles are quite famous noodles in Japan with delicious taste and unique way of eating. Therefore, today Tnhelearning.edu.vn will show you how to make this noodle. Please follow up!

Prepare
10 Minutes Processing
60 Minutes For
2 people

Ingredients for making Japanese Soba Noodles

Ingredients for making Japanese Soba Noodles

• 200g buckwheat flour
• 50g flour
• 2150ml alkaline water
• 80ml sake
• 80ml soy sauce
• 170ml of mirin
• 2 pieces of kelp
• 50g of minced tuna
• 1 white radish
• 1 piece of ginger
• 2 sprigs of finely chopped scallions
• 5g mustard
• 10g seaweed thread
• 5g roasted sesame
• Tools: Cutting board, knife, pot, wooden stick, plate, cup, bamboo floor, sieve, tray

Good tip

The secret of the Japanese is that they use highly alkaline water. Therefore, when making Soba noodles, water with a pH of 9.0 or alkaline water is used.

To buy buckwheat flour, sake, and mirin, you can buy it at reputable Japanese food stores in your area or you can also buy it on e-commerce sites.

How to make Japanese Soba Noodles

Step 1Mix and knead the dough mixture

Mix and knead the dough mixture

You put 50gr of flour and 200gr of buckwheat flour through a fine sieve into a large plate and then pour 120ml of alkaline water into the flour.

Then, you use the tips of your fingers to stir and mix well so that the water penetrates into each small part of the dough , continue to scratch until the dough is smooth and evenly absorbed into the water.

You add the remaining 30ml of alkaline water and knead for about 15 minutes until it becomes a soft dough and no longer sticks to the plate.

Next, you roll the dough into a ball and then roll the dough into a cone until you beat the dough on the plate and see the dough bounce slightly, with the required adhesion.

Step 2Roll the dough

Roll the dough

You put the dough on a flat surface, gently press the dough with your hands and spread the dough into a round, flat piece with a diameter of about 30cm.

Note
You can add more flour (if needed).

When the dough is spread thin, use a long wooden rolling pin to roll the dough thinner.

When the dough is spread thin and wide, roll the dough into the rolling pin to form a square piece of dough , sprinkle with more non-stick coating powder and then roll the rolling pin to spread the dough out.

You continue to roll more thin and roll the dough into the rolling bar in a direction perpendicular to the direction you just rolled.

You continue to roll the dough into a thin , even rectangle on all sides.

You continue to roll the dough into the rolling pin and repeat the rolling method for the dough to become thinner and thinner. The dough can be a bit sticky, you have to remove it gently and roll it slowly so it doesn’t tear.

Note
Use 2 hands and rub your hands on the rolling pin from the center of the shaft to the two ends, so the force will be spread evenly, helping the dough to be thin and spread out more.

Step 3Cut noodles

Cut noodles

When the dough is about 1mm thin, you start to sprinkle a thick layer of flour, fold the dough in half . Continue to sprinkle flour and fold in four.

Next, you sprinkle a thick layer of flour on the cutting board before placing the noodles on to cut the noodles.

You use a long, flat knife to cut the noodles into equal strands about 1.5mm.

Then, shake off the excess powder and place it in a separate tray.

Step 4Boil noodles

Boil noodles

You put 2 liters of level 3 alkaline water into the pot and bring to a boil, put the noodles in and boil quickly for about 2 minutes until the noodles float to the surface.

Next, you quickly take out the noodles, gently shake them to loosen the noodles and put them in cold water to reduce the temperature of the noodles quickly, continue to take out the noodles and drop the noodles into the bowl of ice water and then shake the noodles to dry.

Then, you arrange the noodles on a bamboo floor to prepare the cold soba noodles.

Step 5Make soy sauce

Make soy sauce

You pour 80ml of sake into the pot, bring to a boil at medium heat and stir until the alcohol evaporates, then add 80ml of soy sauce and 170ml of mirin to cook together.

Next, you put 2 pieces of kelp in the pot, 1 cup of grated tuna, and 1 cup of filtered water so that the soy sauce has the right thickness.

Then, you filter the soy sauce through a sieve and set it aside.

Step 6Decorate

Decorate

You grate the white radish to serve , filter out the radish juice and arrange on a small plate.

You also grate the ginger and arrange it on a plate.

Next, you arrange Nori seaweed and sprinkle some roasted sesame on the noodles.

Arrange a cup of soy sauce and a cup of noodle broth on a tray.

Finally, you alternately arrange the grated radish, grated ginger and some finely chopped scallions and mustard on the tray to complete.

Finished product

Finished Soba noodles

The Japanese Soba noodles are beautifully decorated. When eaten, the chewy noodles are mixed with the hot noodle broth and the rich taste of soy sauce, adding a little spicy of mustard. With this dish, you can make it as a main meal in the family.

Hopefully through the above article, it will help you pocket for yourself how to make handmade Japanese Soba noodles with the recipe from Tnhelearning.edu.vn! Good luck with this delicious treat!

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