Kaki-Age Soba

Name: Kaki-Age Soba
Yield: serves 4
Ingredients: 1 quart vegetable oil; 3 large shrimp, peeled and deveined, with tails off, cut into 1/2-inch pieces; 2 large scallops, cut into 1/2-inch pieces, or 8 bay scallops; 1/2 teaspoon Japanese soy sauce; 1/4 teaspoon sake; 1/2 carrot, peeled and thinly sliced into 2-inch lengths; 3 shiitake mushrooms, stemmed and thinly sliced; 1/4 onion, thinly sliced; 1/4 cup chopped mitsuba leaves (you can substitute watercress); 1 egg; 1/2 cup water; 1/2 cup plus 2 tablespoons cake flour; 14 ounces soba noodles (fresh or dried); 5 cups Hot Soba Broth (page 41)

December 9, 2011

Kaki-age is a kind of tempura where a variety of ingredients are mixed with batter and deep-fried. The result is a delicious tempura patty that is paired here with soba and hot broth for a wonderful play of flavors and textures. You’ll experience a progression of tastes as you enjoy this dish: a crispy and crunchy patty at first, then the broth infusing it more and more, all the while, the tasty tempura crumbs enhancing the broth.

Recipe notes

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