Cold Somen with Vegetable Tempura recipe - ingredients, nutrition and when to eat it
This Japanese-style summer meal pairs chilled somen noodles with eggplant and kabocha tempura, served with tsuyu dipping sauce.
This Japanese-style summer meal pairs chilled somen noodles with eggplant and kabocha tempura, served with tsuyu dipping sauce. Cool noodles go well with crisp, gently sweet vegetables, making it a lovely choice for lunch on a hot day or a light dinner.
Japanese · 30 minutes to cook
Tips: Mix the tempura batter briefly, leaving a few lumps for a light texture.
Tips: If the oil is too cool, the vegetables can absorb too much oil. Drop in a little batter to check that it rises to the surface right away.
Tips: Frying too many pieces at once will lower the oil temperature, so fry them in batches.
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Ingredients (1 serving)
- Cooked somen noodles — 180 g
- Eggplant — 0.5 pc
- Kabocha squash — 2 piece
- All-purpose flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Cold water — 4 Tbsp
- Cooking oil — 300 ml
- Tsuyu dipping sauce — 2 Tbsp
- Water for the dipping sauce — 4 Tbsp
- Ice — 1 handful
- Scallions — 1 Tbsp