Tempura soba

This recipe is a bit outside of my food concept because it contains deep-fried food. However, as long as we limit deep-fried consumption, it should be fine. Feel free to reward yourself once in a while.

There are quite a number of tips on how to make perfect shrimp tempura. First of all, dry the shrimps with paper towels before soaking them into the dip. Do not underestimate this step. Not only it reduces oil spills during the cooking, it also helps the flour attach better.

Secondly, use cold water or even with ice to make the dip. It is also another technique to help the flour attach better. Finally, leave the cooked tempura for 5 minutes before serving.


  • Shrimps, 2 of them
  • All purpose flour, 1 cup
  • Cold water, 1 cup
  • Salt and pepper
  • Vegetable oil, 1 bowl
  • Soba, 1 cup
  • Chopped spring onions
  • Dashi stock, 2 cup
  • soy sauce, 2 tablespoons
  • mirin 2 tablespoons


  1. Wash shrimps, remove their shells and rub with paper towel to remove moisture. Springle multi-purpose flour on to the shrimps until them are completely dry.
  2. Mix cold water well with multi-purpose flour.
  3. On a pan, pour the vegetable oil and raise heat until the oil is hot.
  4. Springle the flour mixture onto the hot oil to form crispy flour. Dip the shrimps into the flour dip and transfer them quickly onto the hot pan. Deep fry until cooked. Remove and let them rest for five minutes.
  5. Bring soba to boil.
  6. Heat dashi stock, add soy sauce and mirin. Put the cooked soba in. Put the shrimp tempura on top and garnish them with spring onions.



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