Tsukimi Soba with Tempura - A Delightful Japanese Harvest Moon Noodle Dish

Ingredients

• 200g (7 oz) buckwheat soba noodles 200g (7 oz) buckwheat soba noodles
• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 4 large eggs 4 large eggs
• 1 green onion, thinly sliced 1 green onion, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying
• For tempura: For tempura:
• Assorted vegetables (sweet potato, bell pepper, eggplant, etc.) Assorted vegetables (sweet potato, bell pepper, eggplant, etc.)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 8g (1.5g saturated)
• Carbohydrates: 62g (5g sugars)
• Protein: 15g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. 2.
   In a saucepan, combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
3. 3.
   In a separate pot, bring water to a gentle boil. Carefully add the eggs and cook for 6 minutes for a soft-poached egg. Remove from heat and transfer the eggs to a bowl of ice water to stop the cooking process. Peel the eggs and set aside.
4. 4.
   Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F) for the tempura.
5. 5.
   In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add the ice-cold water while stirring until the batter is smooth.
6. 6.
   Dip the assorted vegetables into the tempura batter, allowing any excess batter to drip off. Fry the vegetables in batches until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
7. 7.
   To serve, divide the soba noodles into bowls. Ladle the hot broth over the noodles. Place a poached egg on top of each bowl and garnish with sliced green onions. Serve with the crispy tempura on the side.

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 can become mushy. Rinse them under cold water after cooking to remove excess starch and prevent them from sticking together.
• Tempura batter — It's important to keep the tempura batter ice-cold to achieve a light and crispy texture. Make sure to mix the batter just before using it and use ice-cold water. Do not overmix the batter to avoid developing gluten, which can result in a heavier coating.

Tips & Tricks

• For a vegetarian version, you can substitute the dashi stock with vegetable stock.
• Experiment with different vegetables for the tempura, such as zucchini, mushrooms, or green beans.
• To make the tempura extra crispy, you can add a tablespoon of vodka or sparkling water to the batter.
• If you prefer a firmer poached egg, cook it for an additional minute.
• Feel free to adjust the seasoning of the broth by adding more soy sauce or mirin according to your taste.

Serving advice

Serve the Tsukimi Soba in individual bowls, making sure to include a poached egg on top of each serving. Garnish with sliced green onions for added freshness. Serve the crispy tempura on the side to enjoy alongside the soba noodles.

Presentation advice

To enhance the presentation, arrange the soba noodles neatly in the center of the bowl and pour the hot broth around them. Place the poached egg gently on top of the noodles, allowing the yolk to be visible. Sprinkle the sliced green onions over the dish for a pop of color. Serve the tempura on a separate plate or in a small basket for an appealing contrast of textures.