Soba noodle shop takes commercial soba sauce and dried soba noodles to the limit!

In this issue, we made commercially available soba sauce and dried noodles with a simple explanation of how to make them tasty. Soba is a type of noodle with a very high water content, called "multi-added water noodle." Soaking the dried noodles in water makes them almost like fresh soba noodles, which gives them a chewy and not shaggy texture.
The soba-tsuyu (buckwheat sauce) is made by adding dried bonito flakes and re-finished soy sauce to enhance the flavor. It tastes more like Kanto, so if you feel it is too thick, you can dilute it a little.
Since Jyuwari Soba does not contain wheat flour, it may become soggy when soaked in water, so be sure to use soba noodles with wheat flour blended in.
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　　　　　　Ingredients (for 1 person)
Soba (dried noodles) for 1 person (80g)
200 ml soba-tsuyu (straight type)
2 packs dried bonito flakes
2 teaspoons soy sauce
2-2.5L water for boiling
How to make
Soba-Soup Recipe
1. Fill a pot with water and bring to a boil.
Put 200ml of soba-tsuyu and 2 packs of dried bonito flakes in a heatproof bowl.
Float the soba-tsuyu in the boiling water and boil over low heat for 6 to 7 minutes.
When the time is up, cool immediately in ice water.
When completely cooled, add soy sauce and refrigerate until ready to serve.
Soy sauce and dried bonito are weak against heat, and if you heat them directly, their flavors will be lost.
Soba recipe
1. Fill the water until the soba noodles are soaked and leave it for about 8 minutes.
2. After 8 minutes, pick the buckwheat noodles with two fingers and let them become limp and limp.
3. Add about 2 to 2.5 liters of water to the pot and bring to a boil.
Boil one portion at a time, about half the time required by the regulations.
After boiling, remove any slime from the soba noodles and serve them in ice water.
I wrote "8 minutes" because the shape of soba depends on the manufacturer, but if you use thick noodles, soak them for more than 8 minutes and see how they turn out.
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