Corn Tempura Soba recipe - ingredients, nutrition and when to eat it
This summer soba is topped with corn tempura and served with tsuyu dipping sauce. The crisp, nutty corn goes well with mild soba and savory sauce, making it a…
This summer soba is topped with corn tempura and served with tsuyu dipping sauce. The crisp, nutty corn goes well with mild soba and savory sauce, making it a refreshing lunch or dinner on a hot day.
Japanese · 25 minutes to cook
Tips: Pat the corn dry before frying, since excess moisture can cause the oil to splatter.
Tips: Overmixing can make the batter heavy. It’s fine to stop while a few streaks of flour are still visible.
Tips: Add the tempura just before serving so it stays crisp longer.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Corn — 70 g
- All-purpose flour — 2 Tbsp
- Cornstarch — 1 tsp
- Cold water — 2 Tbsp
- Cooking oil — 2 Tbsp
- Tsuyu — 2 Tbsp
- Water — 100 ml
- Scallions — 1 Tbsp