Light Lunch Japanese Style
Good for Summer
For this Japanese dish, prepare a Soba Buckwheat Noodles in the usual way, and augment with some Tempura style Pawns prepared in this simple way.
Tempura Soba
Japanese
Ingredients
2 large Prawns per person
Vegetable oil, enough to fry Prawns
For the batter: 1 Egg, 4 ounces Unbleached Flour and 1 cup cold Water
Long Onions sliced finely for garnish
Method:
Prepare the Soba in the usual way and reserve.
Make the batter by mixing Flour, Egg and Water together, whisking lightly, without trying to make the mixture too smooth. A few lumps won’t matter as Tempura Batter is intended to use immediately after making. So don’t let it stand.
Heat the Oil slowly in a saucepan. Prepare the Prawns, dip in the Batter and fry them in the hot Oil. Drain on a paper and place on top of a bowl of Soba Noodles, then pour Soba Sauce over the Noodles, garnish with cut-up Long Onions, placing the fried Prawn on top. This can be served cold, but is very good when served hot. Adapted from Joan Itoh.
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Soba Buckwheat Noodles