SONOKO SAKAI POP UP
SONOKO SAKAI
Sonoko sakai is a chef, writer, teacher and grain activist based in los angeles, california, who started common grains with an emphasis on rice and grains. she was born in new york and moved to many cities including san fransisco, kamakura, mexico city, and tokyo.
The five keys to her cooking philosophy are freshness, seasonality, simplicity, beauty, and economy. at its most fundamental level, my philosophy is about respecting the ingredients and letting their natural flavor come through. your ingredients should be as fresh and seasonal as possible. let the ingredients speak for themselves.
My mentor said, “look, there’s a japanese rice miller who just got this grant to promote grains — buckwheat and rice — and since you do soba, why don’t you see if you could work with these guys and help them?” So suddenly, what was just a meditative, therapeutic thing for me had a backup business side to it. I never thought i’d have something like that but it just came.
Soba pop up
Handmade SOBA Noodles - A STAPLE IN THE Japanese repertoire AND A WAY IN TO EMPLOY THE COMMON GRAINS SUPPLY CHAIN.
ingredients
128 grams white sonora flour
64 grams yecora rojo flour
130 to 150 milliliters hot water
To serve:
3 spring onions, finely chopped
1 tablespoon garlic oil
1 teaspoon toasted sesame seed oil
1/2 lime, cut into wedges
/ FLOUR TO MAKE RAMON \
BUY
Instruction
1/ Place the buckwheat and all-purpose flours in large bowl, along with the cold water. Mix and massage the dough until it forms a single mass. (Press and rub the sides of the bag against the dough to pick up as much as you can of any dough that’s sticking to the bowl.)
2/ Remove the dough from the bowl to a cutting board. Working quickly and using the heels of your hands, continue to knead firmly until a smooth dough forms. (If the dough feels dry, lightly wet the tips of your fingers with more cold water, brushing the m against the surface of the dough and continue kneading until smooth). The final dough will be soft, smooth and not sticky. This will take about 8-10 minutes. Form the dough into a smooth ball.
3/ Place the ball on the board and lightly sprinkle cornstarch over the top. Using your palm and the heel of your hand, flatten the ball into a disk about one-half inch thick.
4/ Use a rolling pin to roll the disk into a rectangle (about 12 by 20 inches) one-eighteenth inch thick. Generously sprinkle cornstarch over half of the dough and fold the other half of the dough over, like a book (the cornstarch will keep the dough from sticking together as it is cut). Generously dust another crosswise half of the dough with cornstarch and fold again.
5/ Immediately remove the noodles to a strainer set in a bowl of ice water to stop the cooking. Prepare a second bowl of ice water and transfer to the second bowl to remove any surface starch and cool completely. Drain the noodles. Serve with soba tsuyu dipping sauce, walnut dipping sauce, or dashi dipping sauce (see below) along with condiments.
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david chang
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