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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.
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