Dish
Tempura soba
The soba noodles are made from buckwheat flour and are served in a hot dashi broth. The tempura is made from seafood or vegetables that are battered and deep-fried. The dish is typically garnished with green onions and grated daikon radish. Tempura soba is a hearty and satisfying meal that is perfect for cold weather.
Origins and history
Tempura soba originated in Tokyo in the 19th century and quickly became a popular dish throughout Japan. The dish was originally served as a street food and was later popularized in restaurants.
Dietary considerations
Tempura soba is a gluten-free dish, but the tempura batter may contain wheat flour. It is also high in sodium due to the dashi broth.
Variations
There are many variations of tempura soba, including using different types of tempura, such as shrimp or squid. Some variations also include adding vegetables to the broth, such as mushrooms or spinach.
Presentation and garnishing
Tempura soba is typically served in a bowl with the soba noodles on the bottom, followed by the tempura and broth on top. The dish is garnished with green onions and grated daikon radish.
Tips & Tricks
To make the tempura crispy, make sure the oil is hot enough before frying. Also, be sure to drain the tempura on a paper towel to remove excess oil.
Side-dishes
Tempura soba is often served with a side of pickled vegetables or a small salad.
Drink pairings
The dish pairs well with green tea or sake.
Delicious Tempura soba recipes
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