Franconian Goshiki-ito

Ingredients

In this Franconian adaptation of Goshiki-ito, we incorporate Franconian ingredients and flavors to create a unique fusion dish. The original Japanese version typically uses soba noodles made from buckwheat flour, while our Franconian twist incorporates a blend of wheat and buckwheat flour for the noodles. Additionally, we replace traditional Japanese seasonings with Franconian ingredients such as local beer and mustard, adding a distinct flavor profile to the dish. We alse have the original recipe for Goshiki-ito, so you can check it out.

• 200g (7 oz) wheat flour 200g (7 oz) wheat flour
• 100g (3.5 oz) buckwheat flour 100g (3.5 oz) buckwheat flour
• 1 teaspoon salt 1 teaspoon salt
• 2 eggs 2 eggs
• 100ml (3.4 fl oz) Franconian beer 100ml (3.4 fl oz) Franconian beer
• 2 tablespoons Franconian mustard 2 tablespoons Franconian mustard
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon chopped fresh herbs (such as parsley or chives) 1 tablespoon chopped fresh herbs (such as parsley or chives)
• Pickled vegetables (for serving) Pickled vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, buckwheat flour, and salt.
2. 2.
   Make a well in the center of the flour mixture and crack the eggs into it. Beat the eggs lightly with a fork.
3. 3.
   Gradually incorporate the flour into the eggs, adding the Franconian beer little by little until a smooth dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic.
5. 5.
   Divide the dough into small portions and roll each portion into a thin sheet using a rolling pin.
6. 6.
   Cut the rolled dough into thin strips to create the Goshiki-ito noodles.
7. 7.
   In a large pot of boiling water, cook the noodles for about 3-4 minutes or until al dente. Drain and set aside.
8. 8.
   In a separate bowl, whisk together the Franconian mustard, soy sauce, honey, and vegetable oil to make the sauce.
9. 9.
   In a large pan, heat the sauce over medium heat until it starts to simmer.
10. 10.
    Add the cooked Goshiki-ito noodles to the pan and toss them gently in the sauce until well coated.
11. 11.
    Cook for an additional 2-3 minutes, allowing the flavors to meld together.
12. 12.
    Remove from heat and garnish with chopped fresh herbs.
13. 13.
    Serve the Franconian Goshiki-ito with a side of pickled vegetables.

Treat your ingredients with care...

• Buckwheat flour — Ensure you use high-quality buckwheat flour for the best flavor and texture in the noodles.
• Franconian beer — Choose a local Franconian beer that complements the flavors of the dish. A light or amber beer works well.
• Franconian mustard — Opt for a medium-spicy Franconian mustard to add a tangy kick to the sauce.

Tips & Tricks

• If you prefer a spicier sauce, add a pinch of Franconian horseradish or a dash of Franconian hot sauce.
• For a heartier version, add cooked Franconian sausage or bacon to the dish.
• Experiment with different fresh herbs for garnishing, such as dill or tarragon, to add a unique twist to the flavors.
• If you don't have Franconian mustard, you can substitute it with a grainy mustard for a similar texture and taste.
• To enhance the visual appeal, garnish the dish with edible flowers or microgreens.

Serving advice

Serve the Franconian Goshiki-ito hot, allowing the flavors to shine. Pair it with a crisp Franconian white wine or a refreshing Franconian beer to complement the dish.

Presentation advice

Present the Franconian Goshiki-ito in a shallow bowl, allowing the vibrant colors of the noodles to stand out. Garnish with a sprinkle of fresh herbs and serve with a side of pickled vegetables for added visual appeal.