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STEP１．MIXING
Mix the Yams and all the Flour
around
in the bowl.
While adding 150 cc's of water, mix
the flour around in the bowl. Keep
on
mixing until the mixture is about
the consistency
of an earlobe. |
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STEP２．KNEADING
Mix thoroughly until the ingredients
become shiny and sticky. Make sure
to
mix in the flour that is stuck to
the edges of
the bowl. |
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STEP３．ROLLING the DOUGH
First, use your hands to
form an
egg-shaped object with the dough.
Then roll the rolling pin gradually
back
and forth to gradually flatten
the dough. As you
are rolling, be
sure to keep the dough in a round
shape. Aim for about a 40cm diameter and a thickness
of about 2mm. |
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STEP４．CUTTING INTO STRIPS
Take the flattened slab
of dough and cut it into a rectangular strips which are 10cm
wide each. Then cut strips that are 2-3mm in width. |
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STEP５．BOILING
In a large pot, heat water to just before
boiling and then add in the soba strips.
*While
you are waiting for the water to heat up grate a daikon and cut
up some spring onions. |
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STEP６．RINSING AND SERVING
Place the noodles in a colander
and rinse them off under cold running water. Ladle the noodles
into a bowl. Add spring onions and grated daikon to taste. Right
before eating the soba you can pour in some of the broth. Enjoy! |
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＜HINT＞
Depending on the season, the environment or if you have
changed the ingredients in the recipe- the amount of water may
need to be varied. |