Soba Gashi

A dense and elastic buckwheat dough, worked until shiny. The toasted hazelnut aroma of buckwheat dominates, with a melting texture that doesn't stick to the palate.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 224
• Protein: 5 g
• Carbs: 46 g
• Fat: 1 g

Ingredients

• 150 g Buckwheat flour ( sifted )
• 40 g White sugar
• 250 ml Mineral water
• 30 g Corn starch ( for shaping )
• 1 pinch Gray sea salt
• 100 g Red bean paste (Anko) ( divided into 4 small balls )

Instructions

1. Mix dry ingredients

   In a mixing bowl, combine the buckwheat flour, white sugar, and sea salt. Whisk dry to evenly distribute the sugar.

2. Hydration

   Gradually pour in the mineral water while whisking vigorously. The batter should be smooth, without lumps, with the consistency of a thick pancake batter.

3. Cooking and gelatinization

   Pour the mixture into a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spatula. The dough will thicken suddenly, become sticky, and pull away from the sides. Continue working the mass until it is elastic and slightly translucent.

4. Shaping and filling

   Dust the work surface with cornstarch. Place the hot dough on it. Divide it into 4 portions. Flatten each portion, place a ball of red bean paste in the center, then close the buckwheat dough around it to form a ball or triangle. The starch prevents the dough from sticking to your fingers.

Chef's tips

• Never stop stirring during cooking, otherwise the bottom will burn and the texture will become grainy.
• Work the dough while it is hot, it is much more malleable.

Storage

Eat immediately. The dough hardens and loses its elasticity within a few hours.