📝 About This Recipe
Tempura Soba is a quintessential Japanese comfort dish that beautifully balances the deep, nutty flavors of buckwheat noodles with the ethereal lightness of seafood and vegetable tempura. This recipe features a refined dashi-based broth infused with soy and mirin, providing a savory umami backdrop that elevates every bite. Whether served as a restorative lunch or an elegant dinner, the interplay between the piping hot soup and the shattered-glass texture of the tempura batter is a culinary experience like no other.
🥗 Ingredients
The Soba and Broth
- 200 grams Dried Soba Noodles (high-quality buckwheat noodles)
- 4 cups Dashi Stock (homemade or high-quality instant kombu/katsuobushi base)
- 1/4 cup Light Soy Sauce (Usukuchi) (adds salt without darkening the broth too much)
- 1/4 cup Mirin (sweet Japanese rice wine)
- 1 teaspoon Sugar (to balance the saltiness)
Tempura Components
- 4 pieces Large Shrimp (peeled and deveined, tail left on)
- 4 slices Sweet Potato (cut into 1/4 inch rounds)
- 2 pieces Shiitake Mushrooms (stems removed, caps scored with a cross)
- 2 pieces Shishito Peppers (pierced with a toothpick to prevent bursting)
- 1 cup All-purpose Flour (sifted and chilled)
- 1 Egg Yolk (cold from the fridge)
- 1 cup Ice Cold Water (essential for a light batter)
- 3 cups Vegetable Oil (for deep frying)
Garnish
- 2 stalks Green Onions (finely sliced)
- 1 pinch Shichimi Togarashi (Japanese seven-spice blend)
- 4 slices Narutomaki (optional fish cake with pink swirl)
👨🍳 Instructions
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1
Prepare the shrimp by making 3-4 small shallow incisions along the 'belly' side, then gently pressing the back to snap the fibers; this ensures the shrimp stay straight when fried.
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2
In a medium saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, then reduce to the lowest setting to keep warm.
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3
Fill a large pot with water and bring to a rolling boil for the soba noodles. Do not add salt to the water as soba often contains salt already.
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4
Heat the vegetable oil in a deep heavy-bottomed pot or wok to 340°F (170°C). Use a thermometer for accuracy.
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5
Prepare the tempura batter: In a bowl, whisk the cold egg yolk and ice-cold water. Add the sifted flour all at once and mix with chopsticks for only 10-15 seconds. Leave lumps in the batter; overmixing creates gluten and makes the coating chewy rather than crispy.
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6
Lightly dust the shrimp and vegetables with a little extra flour, shaking off any excess. This helps the batter adhere.
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7
Dip the vegetables into the batter and fry in small batches for 2-3 minutes until light golden and crisp. Drain on a wire rack.
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8
Dip the shrimp into the batter and fry for 2 minutes until opaque and the batter is crisp. For extra 'crunchies' (tenkasu), drizzle a little extra batter over the shrimp while they fry.
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9
Boil the soba noodles according to package instructions (usually 4-5 minutes). Be careful not to overcook; they should be 'al dente'.
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10
Drain the noodles in a colander and rinse them vigorously under cold running water to remove excess starch. This is crucial for the texture.
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11
Briefly dip the cold noodles back into the boiling water or the hot broth for 10 seconds to reheat them before serving.
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12
Divide the hot noodles into two deep bowls. Pour the hot broth over the noodles until they are submerged.
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13
Top each bowl with the Narutomaki slices and a generous mound of sliced green onions.
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14
Place the hot tempura carefully on top of the noodles (or serve on a side plate to keep them extra crispy). Sprinkle with Shichimi Togarashi and serve immediately.
💡 Chef's Tips
Use ice-cold water and chilled flour for the batter to prevent oil absorption. Do not over-mix the batter; lumps are your friend for a lacy, light texture. Rinse soba noodles thoroughly under cold water after boiling to ensure a clean, non-gummy mouthfeel. Maintain a consistent oil temperature; if the oil drops too low, the tempura will be greasy. If you prefer very crispy tempura, serve the fried items on a separate plate rather than directly in the soup.
🍽️ Serving Suggestions
Serve with a side of lightly pickled cucumbers (Sunomono) to cut through the richness of the fried tempura. Pair with a chilled dry Sake or a hot roasted green tea (Hojicha). Offer extra Shichimi Togarashi and grated daikon radish on the side for guests to customize their broth. A small bowl of steamed edamame makes for a perfect protein-rich appetizer.