Soba Gaki Recipe
Japanese · Main course · 20 min total
Soba gaki is a simple Japanese dish made by kneading buckwheat flour with hot water, resulting in a soft, dumpling-like texture. It's a rustic, gluten-free comfort food often served with soy-based dipping sauce.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup buckwheat flour (soba-ko)
- 1/2 cup hot water (about 180°F/80°C)
- 1/4 tsp salt
- For dipping sauce:
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup dashi (or water)
- Optional toppings: grated daikon radish, chopped green onions, nori strips, wasabi
Instructions
- In a medium bowl, combine buckwheat flour and salt. Gradually add hot water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
- When cool enough to handle, knead the dough in the bowl for 2-3 minutes until smooth and elastic. If too dry, add a teaspoon of hot water; if too sticky, dust with a little buckwheat flour.
- Divide the dough into two equal portions and shape each into a round, flat patty about 1/2 inch thick.
- Bring a pot of water to a boil. Gently slide the patties into the boiling water and cook for 5-6 minutes, or until they float to the surface and are cooked through.
- Meanwhile, prepare the dipping sauce: In a small saucepan, combine soy sauce, mirin, and dashi. Bring to a simmer, then remove from heat.
- Remove the cooked soba gaki with a slotted spoon and drain briefly. Serve hot with the dipping sauce and desired toppings.
Tips
- Serve immediately as they become firm when cooled.
- Leftover soba gaki can be sliced and pan-fried in a little oil until crispy.
- Adjust the water amount depending on the brand of buckwheat flour; the dough should be soft but not sticky.
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