Kakke Buckwheat Triangles

Name: Kakke Buckwheat Triangles
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 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

Quick answer

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

About this dish

Thin sheets of buckwheat dough, cut into triangles, simmer with daikon and tofu and are lifted out one at a time for dipping in garlic miso.

Each piece has a soft, thin edge and a slightly springier center. The pungent garlic miso carries the flavor, since the buckwheat, tofu, and broth are all mild. The name is local dialect for a piece or edge, and one story ties the dish to scraps left over from soba making in southern Aomori.

Ingredients

servings

IngredientAmount

daikon radish½ piece

tofu1 piece

garlic1 clove

kombu and dried shiitake dashi

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Instructions

5 steps

1

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

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

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

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

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.