Classic Shrimp Tempura Soba
Crispy shrimp tempura sits on hot soba. The broth is savory dashi. Fast or full.
👨🍳"Fry the shrimp last. Soggy tempura is the only way to ruin this bowl."
Ingredients
Serves 2Tempura
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texture Black Tiger Shrimp8 (pieces)Large size. Keep the tail on.
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texture Tempura Flour100 (g)Local version only. Keep it cold.
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texture Cake Flour optional100 (g)Authentic version only.
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1 (piece)Authentic version only. Use it cold.
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temperature Ice Cold Soda Water150 (ml)Straight from the fridge.
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temperature Frying Oil1 (L)Neutral oil. Fill the pot four centimeters deep.
Noodles
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texture Dried Soba Noodles200 (g)Check the buckwheat share on the bag.
Broth
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aroma Mentsuyu Concentrate optional100 (ml)Local version only. Follow the bottle ratio.
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10 (g)Authentic version only. Do not rinse it.
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20 (g)Authentic version only. Add it off the heat.
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60 (ml)Authentic version only.
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60 (ml)Authentic version only.
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1 (tsp)Authentic version only. Just a little.
Topping
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color Green Onion (Scallions)2 (stalks)Slice thin. Add at the table.
Taste & Texture Profile
Faster and sweeter. Good on a weeknight.
Taste Profile
Texture Profile
Sensory Notes
The bottled broth smells sweet and salty. The dashi note is light.
The tempura crackles when the hot broth touches it.
The broth is dark brown. The tempura sits pale gold on top.
Serve it very hot. The bowl should feel warm in your hands.
Kombu and katsuobushi come first. A smoky sea smell fills the bowl.
The same crackle, but the broth is quieter and thinner.
The broth is clear amber. You can see the noodles under it.
Serve it very hot. The dashi smell fades as it cools.
Instructions
Peel the shrimp but keep the tail on. Remove the vein and pat dry with paper towels.
Make 3-4 small cuts along the belly of each shrimp. This stops them from curling in the oil.
💡 Why shrimp curl in hot oil
Shrimp muscle runs along the belly. Heat makes it pull tight. Three or four small cuts break that pull. The shrimp then stays straight.
Make three or four cuts along the belly.
Will the shrimp fall apart?
No. The cuts are shallow. They only stop the curl.
Mix tempura flour with ice-cold soda water. Stir just a few times. Lumps are fine.
Mix ice-cold water with one egg yolk. Add flour and stir only a few times.
Heat oil to 180°C (356°F). Dip each shrimp in the batter, then fry.
💡 Why the oil must reach 180C
Water in the batter turns to steam at 100C. At 180C that happens fast. The steam pushes oil out as the crust sets. Cooler oil soaks in instead.
Wait for the oil to reach one hundred eighty degrees celsius.
Can I start a little cooler?
Then the batter drinks oil. It turns heavy.
Fry for about 90 seconds until light gold. Drain on a wire rack.
💡 Short frying keeps shrimp sweet
Shrimp protein sets at about 60C. That takes ninety seconds in hot oil. Longer frying squeezes the water out. The shrimp turns dry and rubbery.
The tempura still looks pale. Should I keep going?
Take it out now. Light gold is done.
So dark tempura is already overcooked.
Heat store-bought mentsuyu concentrate with water. Follow the ratio on the bottle.
Make dashi with kombu and katsuobushi. Season with soy sauce, mirin, and a little sugar.
Boil the soba noodles for 4-5 minutes. Drain well and shake off extra water.
💡 Shake the soba dry
Boiled soba holds water on its surface. Even two tablespoons will thin your broth. Shake the strainer hard for five seconds. The broth then keeps its strength.
Shake the strainer hard before you plate.
A little water cannot matter much.
It does. Two spoons of water flatten the whole bowl.
Place the noodles in a bowl. Pour the hot broth over them.
Top with the tempura shrimp just before serving. Add sliced scallion on top.
💡 Add the tempura at the last second
The crust is full of tiny air pockets. Hot broth fills them in about thirty seconds. After that the crunch is gone for good. So fry last and serve at once.
Can I set the tempura on the noodles early?
No. Thirty seconds in broth and the crunch is gone.
So the last step decides the whole dish.
FAQ
My tempura went soft. What did I do wrong?
You likely fried it too early. Fry the shrimp last. Put it on the noodles just before eating.
Can I use frozen shrimp?
Yes. Thaw it in the fridge overnight. Pat it very dry before the batter.
The batter slides off the shrimp. Why?
The shrimp was still wet. Dry it with paper towels. Then dust it with a little flour.
Do I have to make dashi from scratch?
No. The local version uses bottled mentsuyu. It is fast and it tastes good.
How do I keep the soba from getting sticky?
Drain it well and shake the strainer hard. Extra water makes the broth weak too.
Can I make this without a thermometer?
Yes. Drop a little batter in the oil. It should sink halfway and rise right back.
