Okinawa Soba (Noodle from Okinawa Prefecture) ｜ Our Regional Cuisines

1. Sift cake flour and bread flour over a bowl, then mix well.

2. Mix all ingredients for lye water.

3. Add 2 gradually while mixing 1, and mix well until the dough becomes crumbly.

4. Knead well enough to let flour absorb liquid. (10~15minutes) You can step on the dough to knead. It is good enough if you feel the dough is bouncing back when you press it.

5. Put the dough into a plastic bag, then leave it for 2~3hours.

6. Sprinkle flour on the both side of dough, then place the dough and stretch the dough with hands into rectangular.

7. Stretch the dough with a rolling pin into 1.5~2mm of thickness, from the center to the edge.

8. Sprinkle plenty of flour on the both side of the dough. Fold it like a folding screen, then cut into 2~8mm of thickness (your preferred thickness).

9. Sprinkle additional flour on the noodles. (The noodles become curly when you knead them by hand.)

10. Boil plenty of hot water in a pan, and put noodles while loosening them. Stir lightly with chopsticks, then drain them onto a strainer 10~20 seconds after they start floating.

11. Pour soup and put condiments to enjoy noodles.