tag:blogger.com,1999:blog-5455782214242472677.post3079640732937378415..comments2024-03-14T20:55:21.709+09:00Comments on Janne In Osaka: Recipe: Homemade Soba noodlesJan Morenhttp://www.blogger.com/profile/06834641501438709866noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5455782214242472677.post-53317451735224240612011-05-19T22:41:59.492+09:002011-05-19T22:41:59.492+09:00I kneaded it for about 15 minutes, but it might ha...I kneaded it for about 15 minutes, but it might have been too much. I'll go a little easier next time. Thanks for the tip!bookloverhttps://www.blogger.com/profile/12044705225228027158noreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-34061732723778274342011-05-19T08:57:22.375+09:002011-05-19T08:57:22.375+09:00I have no idea, really. The chewiness is influence...I have no idea, really. The chewiness is influenced a lot by how much you knead them. I kneaded too little and they sort of fell apart; you overdid it a little, perhaps?Jan Morenhttps://www.blogger.com/profile/06834641501438709866noreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-73443920762451455512011-05-19T07:05:08.994+09:002011-05-19T07:05:08.994+09:00Hi! I just made some soba (1/2 buckwheat, 1/2 whea...Hi! I just made some soba (1/2 buckwheat, 1/2 wheat) as per your directions. However, when I boiled it, the noodles themselves were very chewy... do you have any idea why?<br /><br />Thanks for the recipe, by the way! It was easy to follow.bookloverhttps://www.blogger.com/profile/12044705225228027158noreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-32181433449116884052010-04-24T17:35:22.290+09:002010-04-24T17:35:22.290+09:00Lazy version:
Put buckwheat, wheat flour, or glut...Lazy version:<br /><br />Put buckwheat, wheat flour, or gluten (as per on package), or both (playing with proportions is the trick, since different places, different products, different water) in food processor.<br />Start machine, let everything mix properly in there, then add lukewarm water 'till dough as described in recipe.<br /><br />From here, you either suffer with the rolling pin method, or flatten the dough like 6-8 times in the lasagna roller of basic italian manual pasta machine, then cut it with the cutting side, shape your choice.<br /><br />Takes me 20 mn for a pound of fresh stuff, from start to kitchen in original state.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-25755725902661206162009-06-27T21:55:20.040+09:002009-06-27T21:55:20.040+09:00I have no idea how buckwheat flour is prepared so ...I have no idea how buckwheat flour is prepared so I can't help you there (though my guess is it's ground as-is, not roasted or anything).<br /><br />As for gluten, soba was originally made without any other grain, just buckwheat. There's apparently restaurants around that still make it that way too. The problem is that without gluten the noodles don't stay together when boiling them. So what you do in that case is to steam them instead. Traditionally it's done in a wide bamboo tray (that's why zarusoba is served in such a tray), but I would guess any way to steam them would work just fine.<br /><br />It's more tricky to get right in other words, but on the other hand you'll be making original old-style soba. If you do try it, please let me know how it went!Jan Morenhttps://www.blogger.com/profile/06834641501438709866noreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-557606385578692732009-06-27T16:57:06.498+09:002009-06-27T16:57:06.498+09:00I'm allergic to gluten, is there some other fl...I'm allergic to gluten, is there some other flour that would have the same effect as the glutenous grains? I have plenty of buckwheat here, and I was also wondering if I should roast it or not before grinding it into flour?GaurdDuckhttp://thementalmilitia.com/forums/index.phpnoreply@blogger.comtag:blogger.com,1999:blog-5455782214242472677.post-18197558814373431732008-12-16T04:48:00.000+09:002008-12-16T04:48:00.000+09:00Oh, "zarusoba" I miss it very much.Oh, "zarusoba" I miss it very much.Janahttps://www.blogger.com/profile/05776966372383285336noreply@blogger.com