Zaru soba with tempura prawns recipe
Japan's soba is arguably the most iconic buckwheat noodle. Ours is made with dashi and bonbito flakes for an unami finish.
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Cooking tools:
- Deep-fryer
- Deep-fry thermometer
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Stove
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Serving bowl
- Plate
- Paper towel
Ingredients
- Soba
- 125 ml dark soy sauce (½ cup)
- 80 ml mirin (1/3 cup)
- 1 tsp white sugar
- 30 gm bonito flakes
- 250 gm dried green cha soba (see note)
- 3 green onions, thinly sliced, to serve
- To serve: minced ginger, wasabi and toasted nori
- Dashi
- 15 gm kombu (see note)
- 15 gm bonito flakes
- Tempura prawns
- 12 green prawns, peeled, veins removed, tails intact
- 150 gm tempura flour (see note)
- For deep-frying: vegetable oil
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