Tempura soba

Method

1. 1 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
2. 2 Peel the shrimp, leaving the tail intact, then make three incisions along the belly to straighten the shrimp.
3. 3 Mix the flour with ice water and egg yolk, stirring very lightly, leaving some dry flour residue.
4. 4 Fry the shrimp at 180 degrees for 90 seconds, then let them stand on a rack to drain off excess oil.
5. 5 Boil soba noodles for 4 minutes, then rinse with cold water and blanch again in hot water. Soba noodles release a lot of starch, so they need to be rinsed.
6. 6 Pour the broth over the tempura shrimp and place them on top immediately after serving so that the shells are still half-crispy.

With an appliance

• Air fryer 40 min

  Replace step 4: coat with breadcrumbs, then spray with oil and cook in a hot air oven at 200 degrees for 8 minutes; the crust is different from tempura but still crispy.