Sorry, this is a day late. I made everything this weekend, and then never had time to post yesterday since it was my birthday and then we went to the doctor to find out that we are having a baby girl 🙂
The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com
I have actually made Vegetable and Shrimp Tempura a number of times. I actually think the first time was in my teens, and we fried everything up outside in my Dad’s huge deep fryer. This time around there is no huge deep fryer just me using a pretty big Flaming Orange Dutch Oven 🙂 When I compared the recipe for this challenge with my go to Tempura recipe the only huge difference that I noticed was that this recipe had 1/2 cup less flour, but I decided to go with it. Everything turned out great. We fried up sliced sweet potato (one of my FAVORITES), sweet onion rings, whole mushrooms, and a bunch of shrimp. Instead of the usually thick coating of batter it was a nice thin crispy layer that was a nice change.
For the Hiyashi Soba aka Cold Soba Salad, I decided to change the noodles up a bit because Mike wasn’t sure if he would like Soba Noodles and I was feeling that Udon would be better. I ended up cooking up some Udon Noodles, we served it with the Spicy Dipping Sauce and julienne slices of Orange and Red Pepper. This was also very yummy. Mike liked the sauce with the vegetables but he wasn’t sure about it with noodles. I think that is because we decided to toss the noodles in the sauce and he used WAY too much in his bowl 🙂
2 quarts (2 Liters) water + 1 cup cold water, separate
12 oz (340 g) dried soba (buckwheat) noodles (or any Asian thin noodle)
Cooking the noodles:
- Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.
- Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.
Mentsuyu – Traditional dipping sauce:
2 cups (480ml) Kombu and Katsuobushi dashi (This can be bought in many forms from most Asian stores and you can make your own. Recipe is HERE.) Or a basic vegetable stock.
1/3 cup (80 ml) soy sauce or a low sodium soy sauce
1/3 cup (80 ml) mirin (sweet rice wine)
*Note: If you can’t find Mirin, a substitute recipe can be found HERE
- Put mirin in a sauce pan and heat gently. Add soy sauce and dashi soup stock in the pan and bring to a boil. Take off the heat and cool. Refrigerate until ready to use.
Spicy Dipping Sauce:
¾ cup 70gm/2½ oz spring onions/green onions/scallions, finely chopped
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
½ teaspoon (2½ ml) (4 ⅔ gm) (0.16 oz) granulated sugar
¼ teaspoon (1¼ ml) (1/8 gm) (0.005 oz) English mustard powder
1 tablespoon (15 ml) grape-seed oil or vegetable oil
1 tablespoon (15 ml) sesame oil (if you can’t find this just omit from recipe.)
Sea salt and freshly ground black pepper to taste – roughly 1/3 a teaspoon of each
1. Shake all the ingredients together in a covered container. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.
Common Hiyashi Soba Toppings:
- Thin omelet strips
- Boiled chicken breasts
- Boiled bean sprouts
- Toasted nori (Dried Seaweed)
- Green onions
- Wasabi powder
- Finely grated daikon (Japanese radish)
- Beni Shoga (Pickled Ginger)
All toppings should be julienne, finely diced or grated. Prepare and refrigerate covered until needed.
Traditionally soba is served on a bamboo basket tray, but if you don’t have these, you can simply serve them on a plate or in a bowl. Divide up the noodles, laying them on your serving dishes. Sprinkle each one with nori. In small side bowl or cup, place 1/2 cup (120 ml) of dipping sauce into each. In separate small side dishes, serve each person a small amount of wasabi, grated daikon, and green onions.
The noodles are eaten by sprinkling the desired garnishes into the dipping sauce and eating the noodles by first dipping them into the sauce. Feel free to slurp away! Oishii!
1 egg yolk from a large egg
1 cup (240 ml) iced water
½ cup (120 ml) (70 gm) (2½ oz) plain (all purpose) flour, plus extra for dredging
½ cup (120 ml) (70 gm) (2½ oz) cornflour (also called cornstarch)
½ teaspoon (2½ ml) (2½ gm) (0.09 oz) baking powder
oil, for deep frying preferably vegetable
ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)
Very cold vegetables and seafood of your choice ie:
- Sweet potato, peeled, thinly sliced, blanched
- Carrot, peeled, thinly sliced diagonally
- Pumpkin, peeled, seeds removed, thinly sliced blanched
- Green beans, trimmed
- Green bell pepper/capsicum, seeds removed, cut into 2cm (¾ inch)-wide strips
- Assorted fresh mushrooms
- Eggplant cut into strips (traditionally it’s fanned)
- Onions sliced
- Place the iced water into a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura.
- Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.
- Start with the vegetables, such as sweet potatoes, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop.
- Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.
- Serve immediately for the best flavor, but they can also be eaten cold.