About the Recipe
There are lots of ways to enjoy eating tempura - by itself, with a bowl of rice, served on a bed of rice or like this, served on a bed of soba noodles steeped in a hot soba broth. he Japanese call this dish kakiage soba. I like to call it Japanese soul food.
Ingredients
70g cooked or raw prawns
1/2 onion, approx 75g
40g green beans
70g sweet potato
2 servings (200g), dried soba noodles
for the tempura batter:
2 tbsp potato flour
5 tbsp plain flour
70ml water
veg oil for deep frying
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)
Preparation
cut the onion into 1 cm / 1/2 inch slices
remove the ends of the beans and cut in half
peel and cut the sweet potato into 5 mm slices, then cut into thick matchsticks
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 180C / 350F
to make the tempura, take a large spoonful of the batter mixture and add to the pan, then repeat
deep fry for 2-3 mins until the batter is a light golden colour, turning over once or twice. remove to rest on a square of kitchen paper
repeat with batches 3 & 4, again resting the finished tempura on kitchen paper
cook your noodles in boiling water according to the packet instructions. when they are ready, place the noodles in two serving bowls and add the tempura on top. pour the hot broth over the top just before eating, (don't leave the noodles sitting in the broth as they will become mushy)