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Tempura Soba with Shrimp in Hot Broth
Buckwheat noodles in a hot, soy-rich dashi broth crowned with just-fried shrimp tempura in a lacy, lumpy batter and a sliver of yuzu rind; the batter drinks up the broth at the edges while the tops stay crisp.
- YieldServes 4
- Hands-on50 min
- Total1 h 45 min
- Difficulty
Ingredients
dashi
- 1½ Lcold water
- 30 gkombu, wiped
- 30 gdried bonito flakes (hana-katsuo)
noodle broth
- 1¼ tspsalt
- 3 tbspdark (koikuchi) soy sauce
- 2 tbsplight (usukuchi) soy sauce
- 1 tbspsugar
- 1 tbspmirin
tempura
- 12medium shrimp
- 3 tbspplain flour, for dusting
- 1egg yolk
- 240 mlice water
- 120 gplain flour (about 1 cup), sifted
- 1½ Lneutral oil for deep-frying
bowls
- 675 gdried buckwheat noodles (soba)
- 4 piecesyuzu or lemon rind, about 2.5 x 2 cm
- to tasteshichimi togarashi (seven-spice mixture)
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