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No. 0124 Japanese Free recipe

Chilled Zaru Soba with Shrimp Tempura

Cold buckwheat noodles, rinsed until springy, are piled on a bamboo mat with shredded nori and paired with a crackling plate of shrimp and vegetable tempura. Dip the noodles in a chilled soy and dashi sauce spiked with scallion and wasabi for a refreshing, textural Japanese set meal.

4.7 from 44 cooks

Cold buckwheat soba on a bamboo tray with nori, dipping condiments and shrimp and vegetable tempura
Photo: Rajesh TP on Pexels
Prep
30 min
Cook
25 min
Total
55 min
Serves
2
Level
Medium
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Method 6 steps

  1. Simmer the dashi, soy sauce and mirin for 2 minutes, then cool and chill the dipping sauce.

  2. Cook the soba in plenty of unsalted boiling water for the package time, usually 4 to 5 minutes. Drain and rinse under cold running water, rubbing the noodles to remove starch, then chill in ice water.

  3. Make shallow cuts along the underside of each shrimp so they stay straight while frying. Heat the oil to 340 F.

  4. Stir the egg yolk into the sparkling water, then add the flour and mix with chopsticks just until combined, leaving lumps.

  5. Dip the sweet potato, shiso and shrimp in batter and fry in small batches for 2 to 3 minutes until pale gold and crisp. Drain on a rack.

  6. Drain the soba well and pile on bamboo trays topped with nori. Serve with the dipping sauce, scallions, wasabi and the hot tempura.

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