TEMPURA WITH SESAME SOBA NOODLE

Here's Idol sa Kusina Recipe for Episode 62 / Sept. 16 - TEMPURA WITH SESAME SOBA NOODLE

TEMPURA WITH SESAME SOBA NOODLE

Ingredients:

For Tempura:

1 kg. squid with ink cut into crisscut cuts

For Tempura Batter:

• 700 g Showa flour
• 5 pcs. egg yolk
• 1 ½ cups ice cold water
• 250 g cube ice
• ¼ -1/3 cup squid ink

Procedure:

• 1. Have ready mixing bowl. Combine all ingredients, showa, egg yolk, squid ink, water and mix well. Then add the ice cube.
• 2. Dredge squid into corn starch, then dip into tempura batter.
• 3. Have ready heated oil, deep-fry the squid until crispy, and set aside.
• 4. Place on the bowl sesame soba noodles. Top with squid tempura.

To Prepare Sesame Soba Noodles:

Ingredients:

• 1kg. dried soba (buckwheat) noodles - cooked
• 1½-inch.ginger, thin match sticks and blanched
• 1 medium carrot, thin match sticks and blanched
• 4 spring onions, chopped

For Sauce:

• 1½ cups instant dashi stock
• ½ cup Japanese soy sauce
• 1/3 cup mirin
• good pinch each salt and pepper

For Garnish:

• Pickled ginger
• thinly sliced pickled daikon
• 1 sheet toasted nori

Procedure:

1. To make Sauce: Combine the dashi, soy sauce, mirin, salt and pepper in a small pan. Bring to a boil then cool completely. When ready to serve, pour into four small, wide dipping bowls.

2. Gently toss the cooled noodles and vegetables to combine. Arrange in individual serving bowls.3. Garnish noodles with nori strips. Place a little pickled ginger and shredded daikon on the side of each plate. Serve with squid ink tempura.