Zaru soba with tempura prawns


  • Serves 4 people

  • Soba
  • 125 ml (½ cup) dark soy sauce
  • 80 ml (1/3 cup) mirin
  • 1 tsp white sugar
  • 30 gm bonito flakes
  • 250 gm dried green cha soba (see note)
  • 3 green onions, thinly sliced, to serve
  • To serve: minced ginger, wasabi and toasted nori
  • Dashi
  • 15 gm kombu (see note)
  • 15 gm bonito flakes
  • Tempura prawns
  • 12 green prawns, peeled, veins removed, tails intact
  • 150 gm tempura flour (see note)
  • For deep-frying: vegetable oil
01   For dashi, combine 550ml filtered water with kombu in a saucepan over low heat for 10 minutes. Bring just to a simmer, remove kombu and discard, bring stock to a rolling boil, add 60ml cold water, then add bonito flakes. Return to the boil, remove from heat and stand until bonito settles to the bottom. Strain through a muslin-lined sieve, discarding solids.
02   Combine dashi, soy sauce, mirin and sugar in a saucepan. Bring to the boil, add bonito, remove from heat and refrigerate until completely chilled.
03   Bring a large saucepan of water to the boil, add soba and return to the boil. Add 1 cup of cold water to pan. Return to the boil, then add another cup of cold water. Repeat this process 2 more times, depending on thickness of the soba, until noodles are just cooked. Drain, rinse well in cold water and set aside.
04   For tempura prawns, make batter according to directions on flour packet. Heat oil in a deep-fryer to 180C. Coat prawns in batter and deep-fry for 2-3 minutes or until golden, then transfer to an absorbent paper-lined plate.
05   Divide noodles among serving bowls and serve with individual dishes of dipping sauce, tempura prawns, green onion, minced ginger, wasabi and toasted nori for each person.
Note Green cha soba is made with the addition of green tea powder. Kombu, a type of seaweed used in Japan to make stock, is available at Asian grocery stores. Tempura flour, a combination of plain and corn flours, is available from Asian grocery stores.







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