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Kakiage Soba.

Updated: Sep 29, 2021

Japanese kakiage soba with sweet potto, green beans onion and shrimp in tempura batter served with siba buckwhet noodles in a soba dashi broth by kurumicooks easy to make delicious healthy Japanese Asian and Fusion cooking for your kitchen

Here's my recipe for Kakiage soba - this combines tempura battered vegetables and shrimps and buckwheat soba noodles all served in a bowl of soba noodle broth...uummm.

This is one of those "what's in my veggie basket?" dishes that you can throw together using available vegetables. Here, I use sweet potato, onion, green beans and some shrimps but you could use carrot, spring onion, mangetoutes - literally whatever you have available - the shrimps had to be used as they were approaching their sell by date, so into the tempura batter they went!

When I make Kakiage soba, I make my tempura batter from a mixture of plain flour, potato flour (which I find makes the batter crisper) and water. Some cooks use egg, but I prefer my kakiage tempura batter to be a little lighter. For the broth, I used a dashi bag with some Japanese Usukuchi light soy sauce and mirin. Dashi bags are great if you don't have time to make your own dashi and IMO dashi bags make a tastier broth than instant dashi granules.

You can find my written recipe for Kakiage soba just below. For the youtube tutorial click Kakiage Soba or scroll to the bottom of the page. You'll also fina a link to my Soba Broth recipe at the bottom of the page too!


Happy cooking! Kurumi XXXX.


If you would like to see another tempura recipe, take a look at my traditional tempura recipe by clicking Tempura.

 

Kakiage Soba

ingredients:


(makes 2 portions)


70g cooked or raw prawns

1/2 onion, approx 75g

40g green beans

70g sweet potato

2 servings (200g), dried soba noodles


for the batter:


2 tbsp potato flour

5 tbsp plain flour

70ml water


for the soba broth:


800ml water 2 japanese dashi bags* 2 tbsp usukuchi soy sauce

1 tbsp mirin 2 tsp japanese cooking sake


*or use 2 tbsp dashi granules (or use one of my make your own dashi recipes)


veg oil for deep frying

some kitchen paper to rest the tempura after frying


 

slice the onion


remove the ends of the beans and halve


cut the sweet potato into 5 mm slices, then cut into thick matchsticks


now to make the tempura batter:


add the water to the plain flour & potato flour in a bowl and mix well


add the prawns, onion, sweet potatoes & beans to the batter and mix well


fill a saucepan with 3cm of veg oil & heat to 170’C


to make the kakiage, take a large spoonful of the batter mixture and add to the pan, hold it in the spoon or between chopsticks for 3 - 4 seconds so the batter will hold the vegetables together then release. repeat with another spoonful.


deep fry for 2-3 mins until golden, turning over once or twice and repeat with batches 3 & 4


drain the tempura on kitchen paper


to make the soba broth:


put the water & dashi bags (or instand dashi granules) in a pan, bring to the boil and simmer for 3 mins

remove the bags, then add the mirin, sake & soy sauce and simmer for another 2-3 mins and your broth is ready


to assemble:


put the noodles in a bowl, add the kaki-age & pour the broth over the contents just before eating, (soba noodles will become too soft very quickly if left waiting in the broth)

 
 

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