Iwate Hittsumi — Hand-Torn Noodle Soup

Sift the flour into a bowl and work in the dough water, first with chopsticks and then by hand, to form a soft but firm dough. Cover and refrigerate for 1–2 hours.

Cut the daikon and carrot into thin strips. Shave the burdock and soak for about 1 minute; trim and slice the shiitake. Cut the chicken into bite-size pieces.

Bring the dashi and chicken to a simmer, skim, and add the daikon, carrot and burdock.

Stretch pieces of dough thinly by hand and tear them into roughly 5 cm pieces into the soup. Add the shiitake, salt, soy sauce and sake. Simmer until the noodles are cooked and the chicken reaches 74°C. Add diagonally sliced leek and bring briefly back to a simmer.