Zaru Soba

Ingredients

• 180 g Buckwheat Flour
• 100 g All Purpose Flour
• 1.3333333333333333 tbsp Salt
• 3.03 l Water
• 10 g Kombu
• 15 g Bonito Flakes
• 60 ml Soy Sauce
• 60 ml Mirin
• 2 tsp Sugar
• 2 pcs Scallion
• 2 tsp Wasabi
• 1 pcs Nori

Method

1. In a wide bowl, whisk {buckwheat_flour}, {all_purpose_flour}, and {salt}. Drizzle in {water} a little at a time, rubbing with your fingertips, then knead on a clean work surface for a smooth, firm dough until it holds together without cracking.
2. Wrap the dough and let it rest at room temperature so the flours hydrate and the dough rolls more evenly.
3. Place {kombu} and fresh {water} in a small saucepan and heat over low heat until just below a simmer. Remove {kombu}, add {bonito_flakes}, steep off the heat until the aroma is sweet and oceanic, then strain so the broth stays clear and not bitter.
4. In the same saucepan over medium heat, add strained dashi with {soy_sauce}, {mirin}, and {sugar}. Simmer gently until lightly concentrated and balanced, then cool until pleasantly chilled for dipping.
5. Thinly slice {scallion} and cut {nori} into fine strips so the finish stays crisp and fresh.
6. On a lightly floured surface, roll the rested dough into a thin square, dusting lightly with {all_purpose_flour} so it does not stick and the sheets stay even.
7. Fold the sheet loosely and slice into thin noodles, separating them gently with a little more {all_purpose_flour} so they do not clump.
8. Bring a large pot of well salted water to a lively boil over high heat. Add the fresh noodles and cook just until springy and tender, stirring gently at first so they do not stick or break.
9. Drain the noodles, rinse under very cold {water}, and rub them gently between your hands to wash away excess starch, then drain well so the strands turn glossy and bouncy.
10. Twirl and mound the chilled noodles onto plates or a bamboo tray. Serve with cold tsuyu, top with {nori} and {scallion}, and finish with {wasabi} for a bright, sharp lift.