Quick Soba with Tempura
INGREDIENTS
- 250g Ozaki Yamaimo Soba
- 60ml Light Soy Sauce
- 20ml Ozaki Hon Mirin
- 5g Store-Bought Dashi
- 102ml Water
- 20g Simple Syrup
- 10g Brown Sugar
- 10g Grated Ginger
- 150g Topchef Tempura Flour Mix
- 200g Medium size Shrimps
- 1L Frymax Soya Oil
- 2tbsp Toasted Sesame Seeds
- 50g Scallion, sliced thinly
PROCEDURES
- In a medium size bow, combine light soy sauce, mirin, dashi stock, sugar and ginger. Mix well.
- In a large bowl, combine soba and sauce, mix well until noodles is evenly coated with sauce. Set aside.
- Dip each shrimp in tempura batter then fry in hot oil until golden brown. Transfer in tray with paper towel or strainer to remove excess oil.
- Transfer soba in serving bowls and top with tempura, sesame seeds and scallions.
- Serve immediately.
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