Hot Soba in Dashi Broth with Crisp Shrimp Tempura

What you need

• 200 g (7 oz) dried soba noodles
• 600 ml (2 1/2 cups) dashi, homemade, or instant dashi granules dissolved in water
• 4 tbsp light soy sauce
• 4 tbsp mirin
• 8 large raw shrimp, peeled and deveined, tails left on
• 100 g (3/4 cup) plain flour, plus 2 tbsp for dusting
• 1 egg yolk, cold
• 150 ml (2/3 cup) ice-cold water
• 600 ml (2 1/2 cups) neutral oil, for deep frying
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Combine the dashi, soy sauce and mirin in a small pot. Bring to a gentle simmer, cook 2 min, then keep warm over the lowest heat.

2. 2

   Cut 3 shallow slits across the belly of each shrimp and press it flat so it stays straight in the oil. Pat dry.

3. 3

   Pour the oil into a heavy pot to a depth of about 5 cm (2 in) and heat to 175 °C (350 °F).

4. 4

   Whisk the yolk with the iced water in a bowl. Add the 100 g flour all at once and stir with chopsticks for a few strokes. Leave the batter lumpy.

5. 5

   Toss the shrimp in the 2 tbsp dusting flour, shake off the excess, then dip by the tail into the batter.

6. 6

   Fry the shrimp in 2 batches until pale gold and crisp, 2-3 min per batch. Lift out onto a rack to drain.

7. 7

   Boil the soba in a large pot of unsalted water, stirring once or twice, until tender with a slight bite, 4-5 min.

8. 8

   Drain, then rinse under cold running water, rubbing the noodles gently to wash off the starch.

9. 9

   Dunk the noodles in just-boiled water for 10 seconds to warm them, then drain well and divide between two deep bowls.

10. 10

    Ladle the hot broth over the noodles. Lay 4 shrimp on each bowl and scatter with the scallions.

11. 11

    Serve at once, so the tempura stays crisp for the first few bites.

Imported from mizkanflavors.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.