Tempura Moriawase with Chilled Soba

Ingredients

• 8 pieces large shrimp, peeled and deveined
• 1 small sweet potato, thinly sliced
• 4 pieces shiitake mushrooms
• 8 pieces green beans
• 1/2 eggplant, sliced
• 3/4 cup all-purpose flour (for tempura)
• 1/4 cup cornstarch
• 1 cup ice-cold sparkling water
• 1 egg yolk
• 180 g dried soba noodles
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1/2 cup dashi stock
• 2 scallions, thinly sliced
• 2 tbsp grated daikon radish(optional)
• 4 cups vegetable oil for frying
• 1 sheet nori strips(optional)

Instructions

1. 1

   Make the soba dipping sauce: combine dashi, soy sauce, and mirin in a small saucepan, bring to a simmer, then chill completely in the refrigerator (about 20 minutes).

2. 2

   Knead the soba dough if making from scratch (flour and water kneaded 10 minutes, rested 30 minutes, rolled and cut), or simply cook dried soba noodles according to package directions, rinse under cold water, and chill.

3. 3

   Prepare the vegetables and shrimp: pat shrimp dry, score the undersides to prevent curling, and slice vegetables thinly. Keep everything dry and cold in the refrigerator.

4. 4

   Heat oil in a deep pot to 340°F (170°C). Whisk egg yolk with ice-cold sparkling water, then gently fold in flour and cornstarch with chopsticks until barely mixed — lumps are fine. Keep the batter on ice.

5. 5

   Dip shrimp and vegetables lightly in batter and fry in small batches for 2-3 minutes until pale golden and lacy. Drain on a rack and keep warm in a low oven.

6. 6

   Serve chilled soba noodles in bowls with the cold dipping sauce topped with scallions, daikon, and nori, alongside the hot tempura moriawase arranged on a platter.