Mordovian-style Tempura Soba

Ingredients

In this Mordovian adaptation of Tempura Soba, we incorporate local Mordovian ingredients and flavors to create a unique twist. The traditional Japanese tempura batter is modified by using Mordovian flour and spices, giving it a distinct taste. Additionally, we incorporate seasonal Mordovian vegetables and seafood for the tempura, adding a touch of local freshness to the dish. We alse have the original recipe for Tempura soba, so you can check it out.

• 200g (7 oz) buckwheat noodles 200g (7 oz) buckwheat noodles
• 1 cup Mordovian flour 1 cup Mordovian flour
• 1 cup sparkling water 1 cup sparkling water
• 1 teaspoon Mordovian spice blend (a mix of local spices) 1 teaspoon Mordovian spice blend (a mix of local spices)
• Assorted seasonal Mordovian vegetables (such as zucchini, mushrooms, and bell peppers) Assorted seasonal Mordovian vegetables (such as zucchini, mushrooms, and bell peppers)
• Assorted seasonal Mordovian seafood (such as shrimp or fish fillets) Assorted seasonal Mordovian seafood (such as shrimp or fish fillets)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup soy sauce 1 cup soy sauce
• 1/4 cup mirin 1/4 cup mirin
• 1 cup dashi (Japanese fish stock) 1 cup dashi (Japanese fish stock)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2. 2.
   In a mixing bowl, combine the Mordovian flour, sparkling water, and Mordovian spice blend. Mix until smooth.
3. 3.
   Heat vegetable oil in a deep pan or pot for frying.
4. 4.
   Dip the Mordovian vegetables and seafood into the tempura batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated vegetables and seafood into the hot oil and fry until golden brown and crispy. Remove and drain on a paper towel.
6. 6.
   In a small saucepan, combine the soy sauce, mirin, and dashi. Heat gently until warmed through.
7. 7.
   To serve, divide the cooked buckwheat noodles into bowls. Top with the Mordovian-style tempura and serve with the dipping sauce on the side.

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they should retain a slightly chewy texture.
• Mordovian spice blend — If you can't find a pre-made Mordovian spice blend, you can create your own by combining equal parts of ground black pepper, paprika, and dried dill.

Tips & Tricks

• For extra crispiness, make sure the sparkling water used in the tempura batter is very cold.
• Experiment with different Mordovian vegetables and seafood based on what is in season for a fresh and unique twist.
• Serve the tempura soba immediately after frying to maintain its crispy texture.

Serving advice

Serve the Mordovian-style Tempura Soba hot, with the dipping sauce on the side. Garnish with fresh herbs, such as dill or parsley, for added freshness and color.

Presentation advice

Arrange the crispy Mordovian-style tempura on top of the buckwheat noodles, allowing the vibrant colors of the vegetables and seafood to shine through. Drizzle the dipping sauce over the tempura for an attractive presentation.