Year-End Shrimp-Tempura Soba

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Year-End Shrimp-Tempura Soba

Staple · Noodle · Washoku20 min(Prep 10 min + Cook 10 min) · 1000 kcal per serving · 1 serving · Normal

A New Year's Eve toshikoshi soba with shrimp tempura, taught by a tempura chef. Detailed shrimp prep brings authentic flavor home. Add festive color for the perfect send-off to the year.

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まかないチャレンジ! 58 recipes · 310 cooked

Instructions

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  1. Slice the red kamaboko.Uses: Red kamaboko (fish cake)Watch the video from 1:30
  2. Chop the mitsuba.Uses: MitsubaWatch the video from 2:01
  3. Chop the long scallion.Uses: Long scallionWatch the video from 2:15
  4. Peel the shrimp.Uses: ShrimpWatch the video from 2:38
  5. Devein the shrimp and prep the tail.Uses: ShrimpWatch the video from 3:44
  6. Rinse the shrimp in water.Uses: ShrimpWatch the video from 6:24
  7. Straighten the shrimp.Uses: ShrimpWatch the video from 7:00
  8. Pat the shrimp dry with paper towels.Uses: ShrimpWatch the video from 8:14
  9. Make the tempura batter. Mix water and egg, then add wheat flour.Uses: Wheat flour, Egg, WaterWatch the video from 8:40
  10. Dust the shrimp with wheat flour.Uses: Shrimp, Wheat flourWatch the video from 10:11
  11. Fry the shrimp at 180°C (350°F). Make tenkasu (batter bits) too.Uses: Shrimp, Frying oilWatch the video from 10:38
  12. Make the soba broth: simmer water, mentsuyu, and hojicha together.Uses: Mentsuyu (3x concentrate), Hojicha (roasted green tea), WaterWatch the video from 13:42
  13. Boil the soba.Uses: Soba (raw or pre-boiled)Watch the video from 14:47
  14. Reheat the soba, plate, and top with the shrimp tempura.Uses: Soba (raw or pre-boiled), Shrimp, Red kamaboko (fish cake), Long scallion, MitsubaWatch the video from 15:23

Tips

  1. 1

    海老の尻尾の先を切り落とし、包丁でこそぎ洗いすることで、油跳ねを防ぎ、仕上がりを綺麗にする。

  2. 2

    衣を混ぜすぎるとグルテンが出てサクサクにならないので、軽く混ぜる程度にする。

  3. 3

    揚げ油の温度は180℃が目安。衣を少し落としてすぐに浮き上がってくる状態が良い。

  4. 4

    ほうじ茶を煮出しすぎると苦味が出るので注意する。

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