Sammy Soba (NOT Sammy Sosa all you baseball fans)

How to make Soba noodles:

Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).






The first step, mixing the flour with water into a dough, is considered the most important and difficult part of making soba noodles. The correct amount of water is added step by step to the flower and mixed for several minutes until the flour becomes moist enough to be formed into a dough. The dough is then pressed until it becomes very smooth and contains no more air.





This is our baby Sammy Soba somethin' somethin' (forgot the whole name, but it went on and on...)

The dough is then rolled into a thin square by repeatedly rolling it around a wooden rolling stick.






At last, the dough is folded and cut into the noodles.




Bring 2 liters (0.53 gallons) of water to a boil and add the noodles. It usually takes about a minute or less before they're ready, so watch 'em closely!

When the noodles are boiled, rinse them in cold running water and chill them.
Rinse them again, dry off the water, and place them on a bamboo sieve or plate.



Sprinkle flaked nori over the noodles (optional).
Put the sliced spring onions and other seasonings (usually radish) into the broth.

Enjoy your soba with tempora and cold beer!
Yummy!!!

















Zaru soba (serves 4 people)

Dried soba 1 pack (about 400 grams)

For the broth:Stock (Dashi)
1 cup
Soy sauce
1/3 cup (80cc)
Mirin (cooking sake)
1/3 cup (80cc)

Seasonings:Flakes of nori (dried seaweed) 10grams To be sprinkled over the noodles.
A little wasabi , to your taste.
White sesame
4 teaspoons
Spring onion
Sliced finely, washed, and dried 3-4 inches.
A little shichimi togarashi (red-pepper spice mix), to your taste