Tempura Soba Recipe

Ingredients

• 200g buckwheat soba noodles
• 12 large shrimp, peeled and deveined
• 1 zucchini, sliced into thin strips
• 1 sweet potato, peeled and thinly sliced
• 1 bell pepper, sliced into thin strips
• 1 cup all-purpose flour, divided
• 1 cup ice-cold water
• 1 egg
• Vegetable oil for frying
• 2 scallions, finely chopped
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 cups dashi stock

Instructions

1. Begin by preparing the dipping sauce (tsuyu). In a small saucepan, combine soy sauce, mirin, and dashi stock. Bring to a gentle simmer over medium heat and cook for 5 minutes. Remove from heat and let it cool.
2. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to halt the cooking process. Set aside.
3. In a large bowl, combine 1/2 cup of flour with ice-cold water and the egg to make the tempura batter. Stir lightly to keep the batter lumpy; this will ensure a crispy texture. Place the remaining flour in a separate bowl.
4. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dust the shrimp and vegetables lightly with flour, then dip them into the tempura batter, allowing excess to drip off.
5. Fry the shrimp and vegetables in small batches until golden and crispy, typically 2-3 minutes for shrimp and slightly longer for denser vegetables like sweet potatoes. Remove and drain on paper towels.
6. Arrange the soba noodles on a serving plate, sprinkling with finely chopped scallions. Place the tempura shrimp and vegetables on a separate dish.
7. Serve the noodles and tempura with the dipping sauce on the side. Enjoy by dipping each bite of tempura and noodles into the savory sauce.

Helpful Tips

For a lighter batter, avoid overmixing and keep the tempura batter icy cold. Experiment with other vegetables like carrots, mushrooms, or onions for varied flavors and textures.

Storage Instructions

Tempura is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) to restore crispiness.

Ingredient Substitutions

Gluten-free flour can replace all-purpose flour for a gluten-free alternative. If dashi is unavailable, use vegetable broth with a touch of soy sauce as a substitute.

Pairings

This Tempura Soba pairs beautifully with a light green tea or a refreshing glass of chilled sake. Complement your meal with a simple side salad or pickled vegetables to enhance the Japanese culinary experience.