Entree: Japan – Shikoku – 祖谷そば ➤ Iya Soba (Handmade buckwheat noodles from the Iya Valley, served with a simple soy-dashi dipping sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) buckwheat flour (soba-ko)
- 1/2 cup (65 g) all-purpose flour
- 2/3 cup (160 ml) cold water, plus more as needed
- 1/2 tsp (3 g) fine sea salt
- 4 cups (960 ml) dashi stock (see below) OR 1 cup (240 ml) instant dashi prepared per package directions for dipping sauce
- 1/4 cup (60 ml) soy sauce (shoyu)
- 2 tbsp (30 ml) mirin
- 1 tsp (5 g) sugar (optional)
- 4 scallions, thinly sliced — about 1/2 cup (50 g)
- 1/2 cup (60 g) grated daikon (optional)
- Wasabi paste to taste
- 1 sheet (approx. 2.5 g) nori, toasted and cut into thin strips
- For homemade dashi (if making): 4 cups (960 ml) cold water, 4 in x 4 in (about 5 g) kombu, 1 cup (10 g) katsuobushi (bonito flakes)

Instructions

1. Make dashi (if using homemade): place kombu and 4 cups (960 ml) cold water in a saucepan and slowly heat; remove kombu just before the water boils. Add katsuobushi, bring to a brief boil, then remove from heat and let sit 2 minutes. Strain through a fine sieve and set aside. Reserve 1 cup (240 ml) dashi for dipping sauce and refrigerate remaining for other uses.
2. To make the soba dough, whisk the buckwheat and all-purpose flours with the salt in a large bowl. Add 2/3 cup (160 ml) cold water gradually while mixing until a shaggy dough forms. If the dough is dry, add water 1 tsp (5 ml) at a time until it holds together.
3. Knead gently on a lightly floured surface for 2–3 minutes until smooth but not overworked. Shape into a flat rectangle, wrap in plastic and rest 20–30 minutes covered.
4. Roll the dough into a rectangle about 1/8 in (3 mm) thick using a rolling pin; dust with buckwheat flour as needed to prevent sticking. Fold the sheet in thirds (or roll up like a jelly roll) and cut into thin noodles about 1/8 in (3 mm) wide. Unfold and dust to prevent sticking.
5. Bring a large pot of water to a rolling boil. Cook the fresh soba noodles in boiling water for 2–3 minutes (shorter for very thin noodles); taste to confirm al dente. Reserve 1/2 cup (120 ml) cooking water, then drain and rinse thoroughly under cold running water to stop cooking and remove surface starch if serving chilled. For warm service, briefly warm in hot water and drain.
6. Make the dipping sauce (mentsuyu): combine 1 cup (240 ml) dashi, 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) mirin, and 1 tsp (5 g) sugar in a small saucepan. Heat gently to dissolve sugar, then cool. Adjust to taste.
7. Serve: divide noodles among 4 bowls or zaru (bamboo mats). Pour dipping sauce into individual small bowls. Garnish sauce with sliced scallions, grated daikon, a small dab of wasabi, and nori strips. Dip noodles into the sauce and eat.
8. Leftover dashi-rich sauce can be diluted with hot water and sipped at the end of the meal as soba-yu.