Tenzaru Soba: Shrimp Tempura with Cold Soba

Tenzaru Soba: Shrimp Tempura with Cold Soba

By Tiffy Cooks

5 from 1 vote

Make Shrimp Tempura Cold Soba - or Tenzaru Soba, with me for my Mom's Birthday this week! We made a giant tempura feast, along with vegetable tempura, karaage, and sushi to say a big thank you to my mom for all the support and love she's given all of us this year! This crunchy, yet refreshing tempura noodle dish is an amazing summer birthday dish. Plus, 2 TEMPURA TIPS on how to fry the PERFECT shrimp!

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Cook Time:20

Total Time:20

Course: Dinner, Main Course

Cuisine: Japanese

Keyword: 20 Minute Recipes, asian dinner, Asian Noodles, Asian Recipes for Dinner, cold noodles, Deep Fried, Japanese Food, Noodles, seafood, Shrimp, tempura

Servings: servings

Calories: 795kcal

Ingredients

2 servings soba noodles
2 cups Dashi Stock
½ cup Soy Sauce
½ cup Mirin
1/4 cup Sake

Shrimp Tempura

1/2 - 1 lb shrimp tail on
1 cup ice cold club soda or beer
1 beaten egg
3/4 cup cake flour or all purpose flour
1/2 cup corn starch
2 tsp baking powder
1/4 tsp garlic powder
Salt and pepper to taste

Instructions

Mix dashi stock, soy sauce, mirin, and sake in a pot and bring to a simmer. Let it simmer for 5 minutes and leave to cool.
Cut short slits on the back of the shrimp to prevent curling during frying.
Mix corn starch, cake flour, baking powder, salt and pepper, egg, and ice cold soda water or beer until smooth.
On the stove, ready a pot of oil for frying and heat oil to between 300 and 350 degrees.
Cover each piece of shrimp in batter before gently dropping it into the hot oil.
Fry for 2-3 minutes. Then, drizzle a spoonful of batter on to the shrimps in the pot for extra crunch.
Continue frying for 2-3 minutes or until golden brown, take the tempura out of the oil onto a rack to cool and drain.
Prepare soba noodles by adding them to boiling water. Let it cook for around 3-4 minutes. Drain and rinse with cold water.
Let it rest in ice water for 30 seconds, drain and serve.

Notes

Using ICE COLD soda water or beer for batter is the key to get perfect tempura every single time!
for perfect tempura is to control the oil temperature between 300 and 350 degree. Since our batter is cold. you want the oil to keep a higher temperature. To do that, you can use a thermometer to test your oil, and avoid overcrowding in your pot so the oil doesn’t cool down too fast.

For batter, it’s better to make it in batches since you want it to be cold the whole time. Usually, I’ll make one portion of the batter to cover 1-2 portions of tempura, then make it again for the next batches. You can also rest the batter on top of a bowl of ice so that it stays cold!

Nutrition

Calories: 795kcalCarbohydrates: 138gProtein: 43gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 225mgSodium: 6057mgPotassium: 695mgFiber: 2gSugar: 15gVitamin A: 334IUVitamin C: 0.01mgCalcium: 428mgIron: 5mg