Kakke Buckwheat Triangles

Quick answer

Total time: 55 min
Level: Medium
Servings: 5 servings
Ingredients: 8

About this dish

Kakke is a home dish from southern Aomori made by kneading buckwheat flour with salt and water, rolling it thin, and cutting it into triangles.

The pieces cook in dashi with daikon and tofu, then are lifted from the pot and dipped in miso mixed with grated garlic. The local word kakke can mean a piece or edge, and one origin story connects the dish to scraps left from soba making. The tender buckwheat edges, hot vegetables and tofu, and pungent garlic miso are prepared around one simmering pot and eaten as an everyday meal in the Nanbu region.

Ingredients (5 servings)

Ingredient	Amount	Unit
buckwheat flour	1000	g
salt	1	tbsp
water for dough	3	cup
daikon radish	0.5	piece
tofu	1	piece
garlic	1	clove
miso	3	tbsp
kombu and dried shiitake dashi	1500	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Season

Mix 1000g buckwheat flour and 1 tablespoon salt in a bowl.

Add 3 cups dough water gradually and knead for 8 minutes, until the dough forms one mass and no dry flour remains.
2

Prep

Divide the dough into four portions and roll each 2 to 3mm thick.

Cut into triangles with sides about 8cm long and spread them out so they do not stick.
3

Control

Cut 0.5 daikon into 1cm quarter rounds and 1 piece tofu into bite-size cubes.

Combine the daikon and 1500ml kombu and dried shiitake dashi in a pot and simmer over medium heat for 10 minutes.
4

Control

Add the tofu and buckwheat triangles to the simmering pot without stacking them.

Cook over medium heat for 5 to 7 minutes, until no raw flour taste remains in the center and the edges are tender.
5

Finish

Finely grate 1 garlic clove and mix with 3 tablespoons miso.

Lift the cooked kakke from the pot one piece at a time, serve with daikon and tofu, and dip in the garlic miso while warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Buckwheat dough rolled 2 to 3mm and cut into triangles
Finish cue: Cook over medium heat for 5 to 7 minutes, until no raw flour taste remains in the center and the edges are tender.
Avoid this: Add the triangles one by one without overlap so they do not stick and cook through the center.
Storage and reheating: The local word kakke can mean a piece or edge, and one origin story connects the dish to scraps left from soba making.