Fuki kakiage soba
Adjust the timing of boiling the dried noodles to match the time it takes to fry the kakiage. The noodles will get soggy, so it's a good idea to boil them for a shorter time. Sprinkle shichimi pepper on top to taste.
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. *Please refer to the other recipe: How to boil soba noodles (10/3 rule).
2
Combine kelp stock and Happomibijin to make soba soup
3
Cut the prepared butterbur into 1cm wide pieces and sprinkle with 1 tablespoon of flour.
4
Coat the butterbur sprouts (3) in the basic batter and deep fry in 170°C oil until crispy.
5
Heat the soba soup and dried noodles made in [1] and [2], and top with the kakiage to complete the dish.
Ingredientsfor 1 person
-
- Dried soba noodles
- For 1 person
-
- Kelp dashi
- 500cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Butterbur (prepared)
- 30g
-
- flour
- 1 tablespoon
-
- Basic clothing
- 5 tablespoons
-
- Fried oil
- Appropriate amount
[PR]
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