1 hr 40 min
Hands-on time
+ 3 hr soaking or marinating first
HardDifficulty
6 stepsSteps
Method
- 1 Dissolve salt in water in a specific ratio (higher than lower concentration) and knead it with flour until a very firm dough is formed.
- 2 Wrap the dough in a thick bag and stomp on it with your feet for 15 minutes, then fold it up and stomp on it three more times.
- 3 Kneading with your feet is the only way to generate enough force for this dense dough; kneading by hand isn't enough, and the noodles won't be chewy and firm.
- 4 Let the dough rest for 3 hours in a cool place, then roll it out to a thickness of 4 mm and cut it into 4 mm square strips.
- 5 Boil the noodles for 13 minutes in plenty of water, then rinse with cold water to make them firm.
- 6 Cook kombu and dried halibut in a broth, season with soy sauce and mirin, pour over noodles, and add a soft-boiled egg.