Buckwheat Noodles with Tempura Recipe - Tempura Soba

                                    RECIPES OF JAPAN

A Japanese favorite that is shared not just by the locals but by the the rest of the world.

Ingredients :

250 - 300 g 1 liter 4 tsp 1 tsp 3 liters         Tempura: 8 pieces 4 pieces 4 pieces 300 ml 1 1/2 tbsp

Buckwheat (soba) noodles Basic dashi stock Spring onions (scallion), finely sliced Salt Water   Seven-spice powder (shichimi)  to taste       Shrimp, medium size, peeled. Head discarded leaving the tail Shiitake mushrooms, stems discarded and caps cross cut Shiso leaves Tempura batter Flour   Oil for deep-frying

Method Heat water and salt and bring to a boil and add the buckwheat noodles. Boil uncovered for approx 4 minutes or until noodles are cooked. Drain, chill in iced water and drain again. Pour dashi stock into a saucepan and bring to a boil. Keep warm while preparing the tempura. To prepare the shrimp, after discarding the head and leaving the tail, 'butterfly' the shrimp by splitting open down the back, de-veining it, and press the shrimp open gently with the hand to make a butterfly shape. Dip the shrimp into the four, give it a shake, then dip it into the tempura batter and deep-fry until golden brown and cooked. Drain and set aside. Dip the shiitake mushrooms and shiso leaves in batter and deep-fry as above and drain. Put the cooked buckwheat noodles back into the dashi stock and reheat. Remove the noodles and divide it among the serving bowls (recommended for 4). Taste the stock and season with salt if necessary, then pour over the noodles. Top each portion of noodles with 2 shrimp, 1 mushroom and 1 shiso leaf. Garnish with 1 teaspoon of spring onions (scallion) and a little seven-spice powder.   TIP: For crispy but not oily tempura make sure your oil is very hot before adding food, otherwise it will absorb oil and give a soggy finish. Drain on paper towels before serving.