Ingredients
-
For the Dashi-Soy Broth
-
1½ pints/3¾ cups (900 ml) Primary Dashi
-
4 tbsp light Soy Sauce
-
4 tbsp Mirin
-
2 tbsp Sake
-
1-2 tsp Caster Sugar
-
pinch of Sea Salt
-
2 slices of root Ginger
-
For the Red Onion and Coriander (Cilantro) Fritter
-
½ bunch of Coriander
-
½ Red Onion
-
fine Sea Salt
-
freshly ground Black Pepper
-
Sunflower Oil
-
1 x quantity of Tempura Batter
-
Corn Flour
-
To Serve
-
½ Red Chillies
-
7 oz (200 g) green tea Soba Noodles
-
12 tsp toasted White Sesame Seeds
-
sprinkle of Shichimi Pepper
-
8 Edible Flowers
Directions
Do not be intimidated by the length of this recipe, it is in fact quite straightforward. Most elements must be made in advance including the chilled dashi-soy broth and the fritters, which can be re-fried for a few seconds to warm and crisp them up just before serving. This recipe uses two important ingredients homemade Primary Dashi and green tea soba noodles. It is a summertime favourite at my Japanese and Nikkei events.
Steps
|
1
Done
|
Start by making the dashi-soy broth. This can be made in advance and kept in the fridge. First make the Primary Dashi. Put the Primary Dashi, soy sauce, mirin, sake, sugar and salt in a pan, bring to the boil, then reduce the heat and simmer for 10 minutes or until the flavours are well combined. Turn off the heat and let it cool down completely, then add the ginger slices. Transfer to an airtight container and refrigerate until needed. The broth will keep in the fridge for up to 3 days. |
|
2
Done
|
Put 4 serving bowls in the fridge to chill. Make the fritters in advance they should be made ahead then re-fried just before serving. Place the coriander (cilantro) and red onions in a bowl and season with salt and black pepper. |
|
3
Done
|
In a deep pan, add enough sunflower oil to deep-fry the fritters (you only need the oil to be about 5 cm/2 inches deep) and heat the oil to 160°C (320°F). |
|
4
Done
|
Make the Tempura Batter. |
|
5
Done
|
Add 2-3 tablespoons of tempura flour or cornflour (cornstarch) to the coriander (cilantro) and red onions and mix so the vegetables are well coated. |
|
6
Done
|
Add the tempura batter to the fritter mixture and mix well so all the vegetables are coated. Place a rack over a tray to drain the cooked fritters on. |
|
7
Done
|
Using 2 tablespoons, make a small, compact bundle of the fritter mix, then very carefully slide it off the tablespoon into the hot oil. Make sure you are very gentle as you want the vegetables and batter to stick together as they fry. Fry the fritter lightly for 30-60 seconds, turning it over once halfway through cooking; you do not want it to colour. Transfer to the rack to drain. Continue making the fritters and frying until all the vegetable batter is used up. |
|
8
Done
|
Deseed and finely dice the red chilli, place in an airtight container and refrigerate. Cook the green tea soba noodles in a pan with plenty of boiling water, following the packet instructions. Drain and refresh completely under cold running water. Refrigerate until needed but do not cook the noodles too far ahead or they will become soggy. |
|
9
Done
|
When you are ready to serve, reheat the sunflower oil to 160°C (320°F), and deep-fry the fritters again for about a minute or until they are lightly coloured and crispy. Transfer to a plate lined with kitchen paper (paper towel). |
|
10
Done
|
To serve, using a fork and tablespoon, make a tight wrapped bundle of green tea soba noodles in the middle of each chilled serving bowl, top with a crispy coriander (cilantro) and red onion fritter, the diced red chilli and a sprinkle of white sesame seeds and shichimi pepper or chilli (dried red pepper) flakes.Carefully pour the chilled dashi-soy broth around the noodles and add an edible |
