Tempura Kabocha Soba recipe - ingredients, nutrition and when to eat it
This soba is topped with crisp-fried kabocha squash and served with tsuyu for dipping.
This soba is topped with crisp-fried kabocha squash and served with tsuyu for dipping. The nutty noodles pair with the sweet squash, making it a lovely lunch for a cool autumn day.
Japanese · 25 minutes to cook
Nutrition (per 790g serving): 2986.1 kcal · protein 10.8g · carbohydrate 95.6g · fat 278g · sodium 1549.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the kabocha surface dry so the tempura coating sticks better.
Tips: Don’t overmix the batter, or it will become heavy; leave a few small lumps of flour.
Tips: If the tsuyu tastes too salty, add a tablespoon or two of water to suit your taste.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Kabocha squash — 0.3 pc
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Cooking oil — 300 ml
- Miso — 1 tsp
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 120 ml
- Scallions — 1 Tbsp