Fuki kakiage soba
Adjust the timing of boiling the dried noodles according to the time the kakiage fries. The noodles will stretch, so it's a trick to boil them shorter. Sprinkle with shichimi if you like and enjoy.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Boil the soba noodles. *Separate recipe: Please refer to How to boil soba (10.3 rules).
2
Make soba soup with kelp water sauce and the alphabet sweetener.
3
Cut the pre-treated fuki pepper into 1cm wide pieces and sprinkle with 1 tablespoon of flour.
4
Incorporate the basic robe with the [3] fukinoto. Fry this in 170°C deep-fried oil until crispy.
5
Heat the soba soup and dried noodles made in [1] and [2], then serve the kakiage and it's finished.
Ingredients for 1 person
-
- Dried noodles soba
- For 1 person
-
- Kelp water broth
- 500cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Fukinoto (pre-treated)
- 30g
-
- flour
- 1 tablespoon
-
- Basic clothing
- 5 tablespoons
-
- Fried oil
- Appropriate amount
[PR]
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