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Year-End Shrimp-Tempura Soba
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1
Slice the red kamaboko.
Ingredients for this step
Red kamaboko (fish cake)
to taste
1:30
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4 tips
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
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
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
ほうじ茶を煮出しすぎると苦味が出るので注意する。
1
Slice the red kamaboko.
Red kamaboko (fish cake) to taste
1:30
2
Chop the mitsuba.
2:01
3
Chop the long scallion.
2:15
4
Peel the shrimp.
2:38
5
Devein the shrimp and prep the tail.
3:44
6
Rinse the shrimp in water.
6:24
7
Straighten the shrimp.
7:00
8
Pat the shrimp dry with paper towels.
8:14
9
Make the tempura batter. Mix water and egg, then add wheat flour.
8:40
10
Dust the shrimp with wheat flour.
10:11
11
Fry the shrimp at 180°C (350°F). Make tenkasu (batter bits) too.
10:38
12
Make the soba broth: simmer water, mentsuyu, and hojicha together.
13:42
13
Boil the soba.
14:47
14
Reheat the soba, plate, and top with the shrimp tempura.
15:23
1
Step 1
Slice the red kamaboko.
Red kamaboko (fish cake)
to taste
2
Step 2
Chop the mitsuba.
Mitsuba
to taste
3
Step 3
Chop the long scallion.
Long scallion
to taste
4
Step 4
Peel the shrimp.
Shrimp
to taste
5
Step 5
Devein the shrimp and prep the tail.
Shrimp
to taste
6
Step 6
Rinse the shrimp in water.
Shrimp
to taste
7
Step 7
Straighten the shrimp.
Shrimp
to taste
8
Step 8
Pat the shrimp dry with paper towels.
Shrimp
to taste
9
Step 9
Make the tempura batter. Mix water and egg, then add wheat flour.
Wheat flour
150g
Egg
1
Water
350cc
10
Step 10
Dust the shrimp with wheat flour.
Shrimp
to taste
Wheat flour
150g
11
Step 11
Fry the shrimp at 180°C (350°F). Make tenkasu (batter bits) too.
Shrimp
to taste
Frying oil
to taste
12
Step 12
Make the soba broth: simmer water, mentsuyu, and hojicha together.
Mentsuyu (3x concentrate)
60cc
Hojicha (roasted green tea)
1 tea bag
Water
350cc
13
Step 13
Boil the soba.
Soba (raw or pre-boiled)
1 serving
14
Step 14
Reheat the soba, plate, and top with the shrimp tempura.
Soba (raw or pre-boiled)
1 serving
Shrimp
to taste
Red kamaboko (fish cake)
to taste
Long scallion
to taste
Mitsuba
to taste
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