Tanuki Soba with Crispy Tempura Bits

Ingredients

• 200g (7 oz) buckwheat soba noodles 200g (7 oz) buckwheat soba noodles
• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) ice-cold water 1/2 cup (120ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. 2.
   In a large pot, bring the dashi stock to a simmer over medium heat. Add the soy sauce and mirin. Stir well and let it simmer for 5 minutes to allow the flavors to meld.
3. 3.
   In a separate deep pan, heat vegetable oil over medium-high heat for frying.
4. 4.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while whisking until a smooth batter forms.
5. 5.
   Dip small spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove the tempura bits from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Divide the cooked soba noodles into serving bowls. Ladle the hot broth over the noodles.
7. 7.
   Sprinkle the crispy tempura bits, sliced green onions, and torn nori seaweed on top of the noodles.
8. 8.
   Serve the Tanuki Soba hot and enjoy!

Treat your ingredients with care...

• Soba noodles — Cook the soba noodles according to the package instructions, but be careful not to overcook them as they should have a slightly firm texture.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable or chicken broth, although the flavor will be slightly different.
• Tempura bits — To achieve extra crispiness, make sure the batter is ice-cold and the oil for frying is hot. Fry the tempura bits in small batches to maintain the oil temperature.

Tips & Tricks

• For added flavor, you can garnish the Tanuki Soba with a drizzle of sesame oil or a sprinkle of shichimi togarashi (Japanese seven spice).
• If you prefer a spicier broth, add a few drops of chili oil or a pinch of red pepper flakes.
• Feel free to customize your Tanuki Soba by adding your favorite toppings such as sliced mushrooms, boiled egg, or blanched vegetables.
• To make the dish more filling, you can serve it with a side of steamed rice or a small salad.
• Leftover tempura bits can be stored in an airtight container for a day or two, but they are best enjoyed immediately after frying.

Serving advice

Serve the Tanuki Soba hot in individual bowls. Make sure to mix the crispy tempura bits into the noodles and broth before eating to fully enjoy the contrasting textures.

Presentation advice

Garnish the Tanuki Soba with a sprinkle of sliced green onions and torn nori seaweed on top. The vibrant green color of the onions and the dark green of the seaweed will add visual appeal to the dish.