Shrimp Kakiage Soba recipe - ingredients, nutrition and when to eat it
This soba pairs buckwheat noodles with kakiage, a fritter of shrimp, onion, and carrot. The crispy fritter goes well with the mild, nutty flavor of buckwheat.
This soba pairs buckwheat noodles with kakiage, a fritter of shrimp, onion, and carrot. The crispy fritter goes well with the mild, nutty flavor of buckwheat. Serve it in hot broth for a filling meal, or chilled for a refreshing lunch or dinner.
Japanese · 30 minutes to cook
Tips: Avoid overmixing the batter so the coating fries up light.
Tips: Frying too many pieces at once lowers the oil temperature, so fry them in batches.
Tips: For a chilled version, cool the broth and refrigerate it briefly so it goes well with the noodles.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 60 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Flour — 2 Tbsp
- Cold water — 2 Tbsp
- Cooking oil for frying — 300 ml
- Dashi stock — 250 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Scallion — 1 Tbsp