Soba Noodle Salad and eggless Tempura
The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com
As this is very new to me , i was a little apprehensive in the beginning. When i went through the tempura procedure, i knew that it was similar to our fritters or Bajji:-)
The spicy sauce is very tasty….this recipe is a keeper for sure:-)
INGREDIENTS
FOR THE SOBA NOODLES
Buckwheat noodles 340 gms( 1 packet)
Water 2 lts
PREPARATION
Boil the water in a high flame . Add the noodles and cook it . When done, drain it and keep it under cold running water to stop further cooking. Drain completely and it is ready to use.
FOR THE SPICY SAUCE
Spring Onions 3/4 cup
Soya sauce 3 tbsp
Rice vinegar 2 tbsp
Granulated sugar 1/2 tsp
English mustard powder 1/4 tsp
Vegetable oil 1tbsp
Sesame oil 1 tbsp
Pepper powder 1/4 tsp
Salt to taste
PREPARATION
Mix everything together and shake well . Use it when required
FOR THE TEMPURA
Cold water 1 cup
All purpose flour 1/2 cup
corn starch 1/2 cup
Baking powder 1/2 tsp
Carrot 2(peeled and sliced)
Green pepper 2 (deseeded and cut into 2″strips)
Onions 2 sliced
Oil for deep frying
PREPARATION
Make a batter with the flours, baking powder and cold water. Whisk it well so that there are no lumps. Keep this on a cold water bath.
Heat oil in a wok and when it is sufficiently heated up, dip the vegetables in the batter and deep fry them.drain the excess oil from these crispies.
SERVING
Serve the noodles with fresh cucumber drizzled with spicy sauce along with the crispy tempura
VERDICT
My family loved the spicy sauce so much that i had to make another batch:-)
Tempura was very crispy and tasty, loved especially the one with carrots.
On the whole , everyone enjoyed the beautiful Japanese dish:-)
Thank you Daring kitchen and thank you LISA for this wonderful challenge
Wonderful to hear that the challenge was so delicious and that you had to make two batches of sauce. It is always great to find a 'keeper' recipe. Well done on this challenge.
Cheers from Audax in Sydney Australia.
Looks good. New to me but like you said its like our bhaji. Will try this. Thanks for sharing.
New recipes to me & sounds interesting…
Excellent challenge, would love to have salad and tempura..yummy..
wow looking gud…nice to hear that ur dish was liked by all
Very interesting. To answer your question on the Mousse,
1 TBSP of agar agar is roughly 1/3 of an Oz. 1 Oz is about 28 gms(approximate). I would say for 1 TBSP of agar agar use the bar that is approximately 9 – 10 gms. Now the question is do you have a scale to weigh that small quantity?
Delicious..what an awesome combination..great work on the challenge 🙂
US Masala
Heard abt it and never had in my life, ur's seems good to me