A luxurious recipe for Shrimp Dashi Tempura Soba, featuring a rich broth made from shrimp heads and shells. The perfectly fried shrimp tempura and aromatic shrimp dashi broth come together to create a delightful bowl, perfect for New Year's Eve.
Ingredients
Main Ingredients (2 servings)
- Boiled Soba Noodles 2 servings
- Shrimp 4 pcs
- Chopped Green Onions (to garnish) a little
- Tempura Flour 3 tbsp
Seasonings
- [A] Dashi Powder 1 tsp
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
Steps
- Make a slit along the back of 4 shrimp with a pointed object to remove the vein.
- Remove the shrimp heads and peel the shells.
- Make cuts at 1 cm intervals along the belly of the shrimp.
- Place the shrimp belly-down on a flat surface and press down to break the sinew. (This is the key!) Break the sinew while pushing down until you hear a popping sound, so they fry up straight.
- Place the shrimp heads and shells in a pot and dry-fry until the surface changes color. (This is the key!) Dry-frying removes any gamey smell and enhances the flavor for a delicious result.
- Add 100ml of water to the pot with the dry-fried shrimp parts and crush the shrimp heads. (This is the key!) Crushing the heads will release plenty of umami for a delicious broth.
- Add another 400ml of water and bring to a boil over high heat.
- Skim off any foam that rises to the surface, then reduce heat to low and simmer for 10 minutes to extract the shrimp dashi.
- While the dashi is simmering, trim the tips of the tails of the prepped shrimp and squeeze out any excess moisture.
- In a bowl, mix 3 tbsp of tempura flour with 4 tbsp of water to make the tempura batter.
- Dip the shrimp into the tempura batter, keeping them straight, and carefully place them into the hot oil.
- Fry for about 3 minutes until the batter is set and crispy. Remove and drain any excess oil.
- Use the remaining batter to make tempura bits (tenkasu).
- Strain the shrimp dashi, which has been simmering for 10 minutes, through a sieve lined with paper towels to remove the heads and shells.
- Add water to the strained shrimp dashi to make a total volume of 500ml in the pot.
- Add 1 tsp of dashi powder, 1 tbsp of soy sauce, and 1 tbsp of mirin (sweet rice wine) to the pot and bring to a boil over high heat.
- Add 2 servings of boiled soba noodles to the boiling broth and heat until warmed through.
- Serve the soba in bowls, top with the fried shrimp tempura and a little chopped green onions, and it's ready!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。