Sonoko Sakai's Nihachi-Style Soba | KCET
Sonoko Sakai's Nihachi-Style Soba
In Japan, soba noodles are a serious matter. Great soba restaurants are found through word of mouth and are a highlight of a meal. Learn how to make your own with the help of whole grain activist and Japanese culinary expert, Sonoko Sakai.
12 ounces fine sobakoh, buckwheat flour
4 ounces all-purpose flour
1 cup of water
1 cup of flour for Tapioca starch
The basic measurement for Nihachi style soba is 8 parts sobakoh, buckwheat flour and 2 parts all-purpose flour. Soba grade buckwheat flour, sobakoh, can be purchased in Japanese markets such as Mitsuwa, Marukai and Nijiya. Look for Cold Mountain Sobakoh and Nijiya Sobakoh. You can also buy Nihachi style Sobakoh online from Anson Mills.
1. In a large size bowl, combine buckwheat flour and all-purpose flour with your hands until evenly mixed.
2. Pour 90 percent of the water over the flour. Reserve 10 percent and use as needed to shape the dough. Using the tips of your fingers, quickly toss the flours with the water until crumbly like a coffee cake topping.
3. Press the crumbly dough and firmly knead until the surface is soft, smooth and without cracks. This will take about five minutes, depending on the quality of the flour and amount of pressure applied. If the dough feels dry, lightly wet the tips of your fingers with the remaining water, and brush them against the surface of the dough as you knead. Shape the dough into a disk, about ½-inch thick.
4. Dust the dough with a pinch of starch. Roll the dough, using a thin rolling pin, using back and forth strokes, rotating the dough into a rectangular shape and flatten to 1/16-inch thick.
5. Generously sprinkle more starch on your work surface and the sheet to prevent from sticking while you are cutting the noodles. Fold the sheet in half. Then fold the dough in half again, so that it is folded in quarters.
6. To cut the dough, use a sharp Chef’s knife. Slice the dough into thin noodles, about 1/16 inch thick. You can use a ruler as a cutting guide, if you like.
7. Transfer the noodles to a box and cover with plastic wrap or lid and refrigerate up to 2 days.
More Migrant Kitchen stories
1. To cook the noodles: Boil water in a large pot over high heat. Gently drop the soba noodles into the boiling water.
2. Bring the water to a rolling boil again. The noodles will take about 60 to 90 seconds to cook, depending on the thickness. Scoop out the noodles from the bowl of water and immediately drain then rinse the noodles under fresh running cold water. Give the noodles a good rinse to remove surface starch.
3. Serve the noodles as a salad or in a hot soup with meat and vegetable toppings.
Top Image: Soba noodles made by Sonoko Sakai | Courtesy of Life & Thyme
Connect with KCET
Yurok relationships with other people and with land, water, animals, and plants form an extremely complex network of moral obligations. People care for all of their family members, and their kin — including condors and salmon — reciprocate the care.
Astrophysicist Andrea Ghez, user experience designer Evan Sullivan, and choreographer Kyle Abraham talked about everything from what it means to be creative to how we can overcome creative fears.
Places like Taylor Yard give us a window to explore ways to balance the city's critical needs for green space, livable space and climate change strategies.
A Q&A will immediately follow the screening with actor Susan Kelechi Watson and production designer Jade Healy.
- 1 of 220
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›