Dad's Japanese style Asparagus Tempura Soba

Name: Dad's Japanese style Asparagus Tempura Soba
Ingredients: 400g asparagus; 400g soba noodles; 3 spring onions; Shimi togarashi pepper powder; 100g ready-made tempura flour plus extra for coating; 160 very cold sparkling water; Plenty of cooking oil; 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.; 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

www.whatdadcooked.com

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.

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Deep-fry thermometer
Chef's knife
Cutting board
Saucepan
Stove
Pot
Fine-mesh sieve
Colander
Mixing bowl
Fork
Spoon
Slotted spoon
Tongs
Spatula
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Measuring cup
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Kitchen towel

Ingredients

400g asparagus
400g soba noodles
3 spring onions
Shimi togarashi pepper powder
100g ready-made tempura flour plus extra for coating
160 very cold sparkling water
Plenty of cooking oil
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.
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