Okirikomi/Okkirikomi ｜ Our Regional Cuisines

1. [Making noodles] Put medium-strength flour in a bowl, hollow out the center, and add water a little at a time. Knead thoroughly by hand until flouriness is gone.

2. Roll 1 into a ball, place in a large plastic bag, and step on it with your heel. Fold the dough and press down further. Repeat several times until the dough is slightly firmer than an earlobe. Then, leave the bag to rise at room temperature for 20 to 30 minutes.

3. Place the dough from step 2 on a floured board and roll out with a rolling pin (3mm to 5mm thick).

4. Dust the dough of 3 with flour as needed and roll it around the rolling pin. Cut the dough into pieces about 1 cm thicker than udon noodles.

5. [Take dashi] In a pot, add water, kombu (kelp), niboshi (dried sardines) and bonito flakes with the heads and guts removed, soak for 5 minutes, and then bring to a low boil.

6. When it comes to a boil, pull out the kombu and leave the others simmering over low heat for about 5 minutes, then strain through a colander.

7. [How to cut ingredients] Cut carrots and daikon radish into chunks, taro into bite-sized pieces, shiitake mushrooms into slices, and leeks into round slices. Cut gobo (burdock root) into round slices or diagonal slices depending on its thickness. Cut fried tofu into 7mm strips. Cut them into strips as large as possible.

8. Pour broth into a pot, add vegetables except noodles and leeks, starting with those that are hard to cook, and cook over medium heat for 10 to 15 minutes. Add the noodles and cook further, then add the green onions and season with [B] soy sauce or miso.