Name: Ten Zaru Soba
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 100 g Daikon radish; 50 g egg; 100 g eggplant; 30 g ginger; 20 g Katsuobushi (dried bonito flakes); 80 g Koikuchi soy sauce; 10 g Kombu; 2 g Matcha powder; 60 g mirin; 2 g Nori; 40 g Sake; 5 g salt; 20 g scallion; 50 g shiitake mushrooms; 10 g Shiso leaves; 150 g shrimp; 200 g soba noodles; 100 g sweet potato; 100 g Tempura flour; 1000 g vegetable oil for frying; 10 g wasabi; 150 g water; 1000 g water for dashi

Malzemeler

Malzemeler
100 g Daikon radish
50 g egg
100 g eggplant
30 g ginger
20 g Katsuobushi (dried bonito flakes)
80 g Koikuchi soy sauce
10 g Kombu
2 g Matcha powder
60 g mirin
2 g Nori
40 g Sake
5 g salt
20 g scallion
50 g shiitake mushrooms
10 g Shiso leaves
150 g shrimp
200 g soba noodles
100 g sweet potato
100 g Tempura flour
1000 g vegetable oil for frying
10 g wasabi
150 g water
1000 g water for dashi

Hazırlanışı

Prepare the dashi: Place Kombu in Water for dashi and let it soak for 30 minutes. Heat gently over medium-low heat. Just before it boils, remove the Kombu. Add Katsuobushi and bring to a simmer. Turn off heat, let Katsuobushi steep for 5 minutes, then strain through a fine-mesh sieve. Set aside 400g of dashi for the tsuyu.

Make the tsuyu: In a small saucepan, combine Koikuchi soy sauce, Mirin, and Sake. Bring to a simmer over medium heat and cook for 1 minute to evaporate alcohol. Remove from heat and stir in the 400g of prepared dashi. Let the tsuyu cool completely, then chill in the refrigerator.

Prepare tempura ingredients: Peel and devein Shrimp, making small incisions on the belly to prevent curling. Slice Eggplant into 1cm thick rounds. Clean Shiitake mushrooms. Wash Shiso leaves and pat dry. Slice Sweet potato into 3mm thick rounds.

Ten Zaru Soba

Malzemeler

Hazırlanışı

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