Dad's Japanese style Asparagus Tempura Soba | What Dad Cooked
Classic Japanese way with soba and tempura—really the asparagus tempura is kaki-age, like a tempura fritter rather than individual spears coated in tempura.
Ingredients
- 400g asparagus
- 400g soba noodles
- 3 spring onions
- Shimi togarashi pepper powder
- For the tempura
- 100g ready-made tempura flour plus extra for coating
- 160 very cold sparkling water
- Plenty of cooking oil
- For the dashi
- 1 litre water
- 1 x 12cm pice of kombu seaweed
- 20g Katsuobushi bonita flakes
- Or dried powdered/natural dashi (dashi no moto) to quantity as per instructions.
- For the kaeshi
- 2 tbs caster sugar
- 80ml mirin
- 250 ml soy
- Or half the above quantity if not keeping…
- Alternative soup base
- Use bottled ‘tsuyu’ and dilute to taste with water
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