Tensoba
🛒 Ingredients
- Soba noodles (dry) 80 g · 270 kcal
- Dashi broth 300 g · 0 kcal
- Soy sauce (light) 20 g · 16 kcal
- Mirin 15 g · 34 kcal
- Shrimp (large, peeled) 60 g · 60 kcal
- Tempura flour 30 g · 100 kcal
- Egg 15 g · 24 kcal
- Vegetable oil (absorbed for frying) 12 g · 108 kcal
- Green onion (scallions) 10 g · 3 kcal
👨🍳 Instructions
- Prepare the dashi broth: Combine water with kombu and katsuobushi (or dashi powder), bring to a simmer, then strain. Season the dashi with soy sauce and mirin to create the hot soup base, and keep it warm.
- Prepare the shrimp for tempura: Peel and devein shrimp, make small incisions on the belly side to prevent curling when fried, and pat them thoroughly dry.
- Make the tempura batter: Gently whisk tempura flour, cold water, and a small amount of beaten egg until just combined; do not overmix, as lumps are desired for crispiness.
- Heat vegetable oil in a deep pot to 170-180°C (340-350°F). Lightly dust the shrimp with dry tempura flour, then dip them into the batter, ensuring an even coating.
- Carefully fry the battered shrimp in the hot oil for 2-3 minutes until golden brown and crispy. Remove and drain excess oil on a wire rack.
- Cook the soba noodles according to package directions in a separate pot of boiling water until al dente. Drain thoroughly and rinse briefly with cold water if serving cold, or hot water if serving hot.
- Divide the cooked soba noodles among serving bowls. Pour the hot dashi broth over the noodles.
- Top each bowl with the freshly fried shrimp tempura and garnish with thinly sliced green onions. Serve immediately for best crispiness.
