Tempura Zaru Noodles Recipe
Cold noodles served with shrimp and assorted vegetable tempura
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Ingredients
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Noodles
Tempura Batter
Shrimp and Vegetables
Dipping Sauce
Method
Noodles Preparation
- 1
Cook the Noodles
Bring 1 liter of water to a boil in a large pot. Add the zaru noodles and cook according to package instructions (usually 5-7 minutes) until tender. Drain and rinse under cold water to stop the cooking process and cool the noodles. Set aside.
Tempura Preparation
- 2
Prepare the Tempura Batter
In a mixing bowl, combine 100 grams of all-purpose flour, 50 grams of cornstarch, and 1 teaspoon of baking soda. Gradually add 150 ml of ice water, mixing gently until just combined. Do not over-mix; the batter should be lumpy.
- 3
Heat the Oil
In a deep frying pan or wok, heat oil to 180°C (350°F) for frying.
- 4
Fry the Shrimp and Vegetables
Dip the shrimp and the prepared vegetables (carrot, zucchini, bell pepper, and eggplant) into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, approximately 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Dipping Sauce Preparation
- 5
Make the Dipping Sauce
In a small bowl, mix together 50 ml of soy sauce, 25 ml of mirin, and 100 ml of dashi stock. Stir well and set aside for serving.
Serving
- 6
Plate the Dish
Serve the cold zaru noodles on a plate or in a bowl. Arrange the tempura shrimp and vegetables on the side. Pour the dipping sauce into a small dish for dipping.
