Tempura Kabocha Soba recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish pairs soba with crisp-fried kabocha, served with a soy-based dashi dipping sauce.
This Japanese noodle dish pairs soba with crisp-fried kabocha, served with a soy-based dashi dipping sauce. The noodles are mild, the sauce savory, and the kabocha sweet. It makes a light lunch or an easy early autumn supper.
Japanese · 25 minutes to cook
Tips: Keep the tempura batter cold and avoid overmixing for a light, crisp coating.
Tips: Rinse the noodles well in cold water to bring out the buckwheat flavor and make them springy.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 200 g
- Kabocha squash — 0.2 pc
- All-purpose flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 2 Tbsp
- Dashi stock — 150 ml
- Tsuyu — 2 Tbsp
- Scallions — 1 Tbsp