66. Zaru Soba with Tempura Vegetables

Updated at: Thu, 17 Aug 2023 09:46:48 GMT

Step 1

Combine the corn starch and plain flour and put it in the freezer, in an airtight container, to get as cold as possible.

Step 2

Combine the dashi stock, soy sauce, sugar and mirin over low heat, until small bubbles begin to form (but not boiling). Take off the heat, and allow to cool completely.

Step 3

Cook the soba noodles in boiling water according to packet instructions. It may be easier to cook them in portions and simply strain the, individually into their serving bowls. Allow to cool completely.

Step 4

Prepare your tempura vegetables at this time, so they’re ready to go.

Step 5

Heat the oil in a wok, and have ready a wire rack to dry the cooked tempura. Use a thermometer to get the oil to 180 degrees Celsius before frying.

Step 6

Make the tempura batter at the last minute, stirring together the chilled flour with the chilled sparkling water, stirring with chopsticks just until combined and smooth to avoid gluten production. Add most of the water, and keep adding water and whisking with the chopsticks until you get the texture of pouring cream.

Step 7

It is best to continue using chopsticks here to dunk the vegetables in batter, shake off the excess, and fry for a couple of minutes each. Do this in batches to avoid the oil cooling too much. Place on the wire racks to cool off.

Step 8

Loosen the cold soba with 10mL or so of cold tap water, loosening them with your hands. Serve the cold zaru soba with the dipping sauce (portioned individually) and tempura vegetables. Eat by dipping the noodles and tempura in the sauce.

1 liked

0 disliked