Tempura Soba Recipes

CLASSIC TEMPURA SOBA NOODLES (天ぷらそば)

Steps:

• First, deshell your prawns leaving the tail on, and remove the veins.
• Put the prawns in a bowl with 2 pinches of salt and a tsp of corn starch and rub it over the surface of the prawns. The salt is to dehydrate them so they fry better and the corn starch helps clean them out.
• After a few minutes run the prawns under cold running water to rinse off the salt and corn starch, you will notice how clean they look!
• Dry them off with kitchen paper and transfer them to your chopping board.
• Next cut the tails. Place the shrimp on its side and with the tail folded in half and trim it diagonally. The pointy tip should be cut off and be the shorter part of the diagonal. (This stops oil from splattering out when it's frying and it looks nicer too.)
• Turn the prawn so the underbelly is facing up, and make diagonal incisions along the whole body. The incisions should be about 1cm apart and go about 1/2 way through the prawn.
• You should be able to lay out the prawn flat and straight.
• Repeat for the rest of your prawns.
• Preheat your oil to 180C (356F).
• Take the chilled water and sparkling water from the fridge and pour them into a bowl.
• Add one medium chilled egg and whisk. Remove any foam with a spoon.
• Take the flour and starch from the fridge and add it to the bowl one third at a time. Mix roughly between each addition. (It's fine to have lumps.)
• Dry your prawns and vegetables, then lightly coat them in potato starch or plain flour. Dust off any excess.
• Test your oil by adding a drop of batter, if it floats and sizzles it's ready to start cooking.
• Dip each ingredient in the batter and then place it in the oil. Be careful not to overcrowd the pot. (I recommend cooking each type of ingredient together in batches rather than mixing them. Example: Shiso leaves batch, aubergine batch, shrimp batch etc.) Keep the batter in the fridge between batches.
• Once the batter puffs up and becomes crispy, remove the tempura from the pot before they become golden. Place on a wire rack to allow the excess oil to drop off.
• Repeat until all your tempura is cooked.
• Boil your soba noodles in a separate pot, follow the instructions on the packaging.
• Bring 1 litre of dashi to a boil and then add 5 tbsp soy sauce and 2 tbsp mirin. Allow to boil for 2-3 minutes.
• Turn off the heat and add 1/2 tsp salt. Mix.
• Once the soba noodles are ready, pour them into a colander and then run them under cold water and divide them into serving bowls.
• Pour the broth over the top of the noodles.
• Place the tempura on top of the noodles and then garnish with spring onions and kamaboko.
• For an added kick, sprinkle with Japanese shichimi powder.
• Enjoy!

TENSOBA (TEMPURA SOBA RECIPE)

Steps:

• Follow this recipe to properly prepare fried tempura.
• Follow this recipe to properly prepare fresh soba noodles.
• To serve this dish, add the tempura on top of your chilled noodles and serve it with a side dipping sauce of tentsuyo.

TEMPURA SOBA

Steps:

• To make shrimp tempura pull off the outhershell.Keep the last segment of shell and tail tip on.
• Devein the back of shrimp with skewer.
• Make a couple of slits underside.Hold the shrimp with both hand bend it backward to make it straight.
• Heat the oil to 340F for tempura and boil the water in a large pot for boil noodles.
• In a bowl put tempura flour add cold water and stir it dont mix too much.
• When oil is getting close to 340F put some flour and coat the shrimp and dip it in batter and fry(usually 2-3min).
• Put soba noodle into the boiling water boil it until cooked(usually 5min).
• While boilling combine the noodle soup base and water if you want hot noodles,warm up it.
• Strain away the water, if you want to cold noodles rince them in running water.
• Serve the noodles and Tempura with green onion with wasabi,and mentsuyu.

SOBA AND SHRIMP TEMPURA NORI ROLLS

Steps:

• Cook off soba noodles, as any pasta, strain and rinse. Toss with sesame oil.
• In a mixing bowl add ice cubes and 1 egg and scramble with fingers. Add half of water and baking soda and stir with fingers. Slowly add flour until it forms a loose batter: do not over work -- flour will not be totally incorporated. Add pinch of salt.
• Bring peanut or corn oil for frying to 350 degrees F. Place shrimp one at a time into batter, coat and place in oil. Cook until floating and golden, approximately1 to 2 mintutes, depending on size of shrimp. Salt lightly and place on towel to dry.
• Using a rolling mat, place 1 sheet of nori, shiny smooth side down. Apply one finger tip of wasabi on nori, then start layering vegetables. Lay leaves of spinach on lower half of sheet and place carrots, squash, then 2 shrimp on next,tails facing outward. Finish with a layer of soba noodles, red cabbage and scallions.
• Take bottom edge of nori sheet and begin to roll sheet. When you can tuck the edge on first rotation, bring the mat up to help finish rolling. Using one hand, hold top of nori to keep roll tight. With the other hand pull gently as you roll. When 1/2-inch from top, place water on finger tips and dampen slightly top edge of nori. This will help nori to adhere to itself. Place aside with finished edge side down. Repeat this process, then slice into bite- size pieces. Plate and garnish with julienne shiso, sesame seeds and soy sauce.