Kakiage Soba Salad recipe - ingredients, nutrition and when to eat it
This Japanese-style soba salad is made with chilled buckwheat noodles topped with leafy greens and crispy vegetable tempura.
This Japanese-style soba salad is made with chilled buckwheat noodles topped with leafy greens and crispy vegetable tempura. Nutty soba and savory tempura pair well with a tangy, savory sauce. It’s a good choice for lunch on a hot day or a light dinner.
Japanese · 25 minutes to cook
Tips: Mix the tempura batter briefly, leaving a few lumps, for a crisp, craggy coating.
Tips: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Mixed baby greens — 1 handful
- All-purpose flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 2 Tbsp
- Ponzu sauce — 1.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp