Rokubei (Extruded Sweet Potato Noodles)

Quick answer

Total time: 65 min
Level: Hard
Servings: 5 servings
Ingredients: 12

About this dish

Rokubei is a sweet-potato noodle dish passed down since the Edo period in Shimabara and Tsushima, Nagasaki Prefecture.

Sendango, made from the local preserved sweet-potato product called sen, is crumbled and kneaded with warm water. The smooth dough is formed into softball-size balls, briefly boiled, broken apart, and kneaded again. Small portions are pressed through the holes of a rokubei-segi directly into boiling water, producing short, thick strands rather than long wheat noodles. After the pot returns to a boil, the noodles cook for 2 to 3 minutes, then are cooled and rinsed to remove surface harshness. A clear soup is made with burdock, carrot, rehydrated shiitake, dashi, sake, light soy sauce, dark soy sauce, and salt. The drained noodles are served in the soup with sliced kamaboko and green onion, giving a smooth exterior, chewy center, and faint sweet-potato taste.

Ingredients (5 servings)

Ingredient	Amount	Unit
sendango sweet-potato base	500	g
warm water	250	ml
burdock root	40	g
carrot	40	g
dried shiitake	3	g
kamaboko fish cake	30	g
green onion	5	g
dashi stock	150	ml
sake	3	ml
light soy sauce	5	ml
dark soy sauce	2	ml
salt	1	pinch

Instructions

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

7 steps

1

Step

Crumble the sendango into small pieces by hand.

Add the warm water in portions and knead until moisture is distributed throughout. When smooth, form the dough into softball-size balls.
2

Heat

Bring plenty of water to a boil in a large pot and briefly blanch the dough balls.

Break them down with a rice paddle, let the hot dough cool enough to handle, then knead again until uniform and elastic.
3

Heat

Return the water to a strong boil.

Take small portions of dough and press them through the rokubei-segi, keeping hands and tool handles clear of the hot water so the short strands fall directly into the pot.
4

Heat

After all noodles are added and the pot returns to a boil, cook for 2 to 3 minutes.

Transfer immediately to cold water, wash the surfaces gently to remove harshness, then drain in a colander.
5

Finish

Rehydrate the dried shiitake and reserve its soaking liquid.

Shave the burdock thinly and soak it to remove harshness. Julienne the carrot and shiitake, thinly slice the kamaboko, and slice the green onion.
6

Control

Combine the dashi and shiitake soaking liquid in a pot.

Simmer the burdock, carrot, and shiitake until tender, then season the clear soup with sake, light soy sauce, dark soy sauce, and salt.
7

Finish

Divide the drained rokubei noodles among five bowls and ladle over the hot vegetable soup.

Distribute the sliced kamaboko and green onion on top and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sendango is kneaded with warm water, briefly boiled, and kneaded again.
Finish cue: Simmer the burdock, carrot, and shiitake until tender, then season the clear soup with sake, light soy sauce, dark soy sauce, and salt.