1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3.Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
7. Repeat #5 and #6 with the rest of dough balls.
8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
How to boil
Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.
NOTE: Better boil the soba a small quantity at a time to avoid cutting them.
You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.
1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. With a pastry brush, gently brush the surface with egg.
6. Gently place each sausage on the bread.
7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10.Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar syrup, glucose powder, vanilla paste and condensed milk. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
2. In a small bowl add katakoriko and flour. Mix well.
3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.