Japanese Soba Noodles (Zaru Soba) with Tempura
Japanese Soba Noodles (Zaru Soba) with Tempura Enjoy this authentic Japanese recipe for crispy tempura veggies and prawns! Dipping Sauce 2 ounces Japanese
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Cooking tools:
- Deep fryer
- Wok
- Deep-fry thermometer
- Cheesecloth
- Sifter
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Oven mitt
- Paper towel
- Plate
- Serving platter
- Serving bowl
- Chopsticks
- Colander
- Pot
- Stove
- Refrigerator
- Airtight container
- Chef's knife
- Cutting board
Ingredients
- 2 ounces Japanese dried fish flakes, (Kezuri-bushi)
- 1 cup San-J Tamari Soy Sauce
- 1 cup mirin
- 1 tbsp sugar
- 3 cups water
- 2 ¼ cups all-purpose flour, (sifted)
- 2 cups cold water, (this must be very cold)
- 1 extra-large egg, (beaten)
- 8 jumbo prawns, (deveined, heads and shell removed, tails intact)
- vegetables of your choice, (see note below)
- vegetable oil for frying
- 14 ounces dried soba noodles
- 4 spring onions (finely sliced)
- 1 tsp wasabi paste, (optional)
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