Tempura Soba
- 1/2 Sweet potato (150g)
- 2 servings Soba noodles (100gx2)
- 6 tbs Tempura flour
- 5 tbs Water
- ☆6.5 tbs Mentsuyu -Japanese Noodle Soup Base- (double strength)
- ☆6.5 tbs Water
- Green onions as needed
- Wasabi as needed
- Flour as needed
- Vegetable oil as needed
*Wheat flour can be used as a substitute when Tempura flour is not available.
*Add some green onions and Wasabi into the dipping sauce if you like.
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
A dish that perfectly combines light, crisp tempura with smooth udon noodles and the aroma of dashi stock.
One of the most popular of the many noodles dishes in Japan.
How to make it
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Make the dipping sauce. Mix ☆6.5 tbs Mentsuyu (double strength) and ☆6.5 tbs water.
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Cut sweet potato into sticks (1.5cm x 1.5cm x 8cm).
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Put Tempura flour and water into the bowl, and mix lightly.
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Lightly coat the sweet potato with flour and dip into the batter (3). Deep-fry in vegetable oil at 170℃.
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Boil the Soba noodles over high heat (1300W 190-200℃) for about 5 minutes, and cool down with cold water.
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Place the Soba and Tempura on separate plates. Pour the dipping sauce into a small cup. Put green onions and Wasabi in a small plate and serve.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)