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Soba noodles





Anchovy stock

Kelp (dried seaweed)

Anchovy

water   

boil it for 4 min

+ dried bonita

+ soy sauce refined rice wine ratio 3:2

+ sugar

+ ice cubes 


Tempura shrimp

INGREDIENTS:


Tempura Batter Ingredients:


1 cup (150g) all purpose flour


1/4 tsp baking soda


1 cup (236ml) cold carbonated water


2-4 ice cubes


1 egg




INSTRUCTIONS:


Method: 


In a medium sized bowl, crack one whole egg and whisk until broken up and homogenized. While whisking, stream in 1 cup of cold carbonated water. Drop in 3-4 ice cubes to keep the batter cold.


In a separate bowl, add a ¼ teaspoon of baking soda and 1 cup of all-purpose flour. Give a nice mix until everything is evenly incorporated.

 

Sift your flour mixture directly into your egg mixture. Using chopsticks, mix until it JUST starts to come together.


To make you’re shrimp straight, make tiny scores along the length of the underbelly. Make sure to not go too deep. Repeat this on the other side. Lightly squeeze and gently pull it apart to have it straighten out. Repeat this with your remaining shrimp.


To fry, start by filling a medium sized heavy-bottomed pot a little above halfway with oil. Insert a frying/candy thermometer into your oil, and heat your oil up to 350 degrees Fahrenheit.


Once your oil reaches that temperature, dredge your shrimp in all-purpose flour and then dip it in the batter making sure it’s totally covered.


Gently lower the shrimp into the hot oil, while making a swirling motion. This will help keep the shrimp straight. 


Using a stock skimmer, clean out the flakes in your oil to avoid overcrowding. Repeat this process until you’ve fried all of your shrimp.


Toppings:


Tempura shrimp

Radish sprouts

radish

dried seaweed

scallion

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