Photograph of the finished Tempura soba

Japan · Mì soba tôm tempura

Tempura soba

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Dried flounder Dried flounder 2.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4

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.

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