Eggplant Tempura Soba recipe - ingredients, nutrition and when to eat it
This Japanese soba dish is served with crisp fried eggplant over buckwheat noodles and a chilled, soy-flavored broth.
This Japanese soba dish is served with crisp fried eggplant over buckwheat noodles and a chilled, soy-flavored broth. The nutty flavor of the soba pairs well with the eggplant’s tender flesh, making it a light choice for lunch or dinner on a hot day.
Japanese · 25 minutes to cook
Tips: The batter can become chewy if overmixed, so stir it gently even if a few lumps of flour remain.
Tips: Dip the eggplant in the batter just before frying so the coating adheres more crisply.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Eggplant — 1 pc
- All-purpose flour — 2 Tbsp
- Potato starch — 1 Tbsp
- Cold water — 2 Tbsp
- Cooking oil — 3 Tbsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Water — 150 ml
- Green onion — 2 Tbsp
- Daikon radish — 30 g