Sakura Shrimp Kakiage Soba recipe - ingredients, nutrition and when to eat it
A Japanese soba dish topped with a crisp fritter of sakura shrimp and vegetables. The nutty fried batter pairs with the savory, umami-rich flavor of tsuyu…
A Japanese soba dish topped with a crisp fritter of sakura shrimp and vegetables. The nutty fried batter pairs with the savory, umami-rich flavor of tsuyu dipping broth. It’s lovely served warm for lunch or dinner in spring.
Japanese · 35 minutes to cook
Tips: For crisp fritters, mix the batter lightly and don’t overwork it; a few small streaks of flour are fine.
Tips: Pat the vegetables and shrimp dry to prevent excess moisture from making the oil splatter.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Sakura shrimp — 25 g
- Onion — 30 g
- Carrot — 20 g
- All-purpose flour — 2 Tbsp
- Cold water — 2 Tbsp
- Cooking oil — 250 ml
- Dashi broth — 250 ml
- Tsuyu — 2 Tbsp
- Green onion — 5 g