|Posted on May 3, 2010 at 3:51 PM|
Flour ratio: 40% Dattan Flour, 40% Buckwheat Flour 20% All-Purpose
I finally got around to making Dattan Soba at home. Of the 50kg of buckwheat flour that I brought back from Japan, I had 5 kg of Dattan buckwheat from China. I didn't expect to like Dattan when I was first introduced to it. People warned me that Dattan tastes bitter and medicinal. But it did not hit my tastes buds in that way at all. I love the grassy flavor and the mustardy color of this buckwheat. You feel healthy just looking at it.
Dattan soba is prized in China and Japan for its medicinal properties. Dattan is grown by the Yi tribes inhabiting in the highlands of Sichuan and Yennan province. This soba has almost 100 times more Rutin than normal buckwheat. The popularity of Dattan has slightly cooled off in Japan but there are people who eat this soba and drink its tea regularly to stay healthy. The Yi tribe who eat Dattan everyday is said to have no adult lifestyle related diseases.
I make a mild Dattan soba by mixing the flour with standard Japanese buckwheat and all purpose flour. You don't taste the bitterness but there is a hint of grass in the flavor. It is best eaten cold or as a salad. I used vegetables I found in my fridge - tomato, avocado, enoki mushrooms and scallions. Any salad vegetable goes with soba.
4 servings of fresh soba noodles but recipe calls for a ratio of 40% dattan flour, 40% Japanese soba flour and 20% all-purpose flour. See instructions below. Or use1 bag dried soba noodles, and cook them according to package instructions.
1 avocado peeled, pitted and sliced vertically, about 1/4 inch wide
1 tomato, sliced thinly, 1/4 inch wide
1 bag of enoki mushrooms, ends removed
Yuzu or lemon rind, a small sliver for each person
Wasabi to serve at the table (optional)
Dipping sauce (here is the link to a quick dipping sauce)
1-2 tsps olive oil or sesame oil to taste (optional)
Make the dipping sauce first and keep it chilled.
To make Dattan soba noodles by hand, use boiling water, instead of water , as called for in the standard recipe I provided. Use a paddle to mix the hot flour. When the water is incorporated into the flour and cooled down, then use your hands to mix the flour and proceed according to the soba recipe. Cook the noodles just before serving the dish. Add some oil to the noodles. (optional).
Slice the vegetables.
Arrange the soba noodles on a plate and arrange the vegetables and Yuzu on top. Pour the sauce at the table, just before serving. Serve with wasabi (optional).
Option: You can use other vegetables of your choice - sauteed shitake mushrooms, asparagus, lettuce, spinach, etc.