Prepare the Dashi Broth. Heat water in a pot, add dashi powder. Bring to a simmer, then add soy sauce, mirin, and salt. Simmer gently for a few minutes to combine flavors.
Cook Soba Noodles. Cook soba noodles according to package instructions until al dente. Drain and rinse well under cold water to remove excess starch, then drain again.
Prepare Shrimp. Peel and devein shrimp, leaving the tail on. Make a few shallow cuts on the underside of each shrimp to prevent it from curling when fried. Pat them very dry with paper towels.
Make Tempura Batter. In a large bowl, combine tempura flour, cold water, and egg yolk. Mix lightly with chopsticks or a fork until just combined and still lumpy. Do not overmix, as lumps help create a crispy texture.
Fry Tempura. Heat vegetable oil in a deep pot to 170-180°C (340-350°F). Dip each shrimp into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 2-3 minutes until golden and crispy. Remove and drain on a wire rack lined with paper towels.
Assemble Tempura Soba. Divide cooked soba noodles into serving bowls. Pour hot dashi broth over the noodles. Top with fried tempura shrimp. Garnish with sliced green onions and shredded nori seaweed. Serve immediately.
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