Cha Soba With Tempura

We love having cold buckwheat noodles, especially the green tea type. I find them very refreshing especially with some wasabi.

Ingredients

400g of Dried Green Tea Noodles

3 stalks Scallions, chopped

Toasted Japanese Seaweeds, shredded

Wasabi

Sauce

250ml Dashi Stock

350ml Water

4 Tbsp Mirin

3 Tbsp Japanese Soy Sauce

Tempura

Assorted Vegetables, such as Okra, Aubergine, Sweet Potato, Bell Peppers and Fresh Shiitake Mushrooms

Prawns

250g Tempura Flour

400 ml Cold Water

Some grated Ginger and Daikon

Oil for frying

Method

In a large pot of boiling water, add the noodles and cook until al dente. Drain and rinse the noodles with cold water. Then drain well.

Prepare the sauce by combining the dashi stock,mirin, soy sauce and water. Bring it to a boil and set aside to cool.

Mix the tempura batter and deep fry the vegetables and prawns in a hot oil. Make sure to cook it in small batches. Deep fry until crispy. Drain on a paper towel.

To serve the cha soba, top it with toasted seaweed, dipping sauce with some scallions and wasabi.

Serve the tempura with some grated ginger and daikon.