WHAT IS KAKIAGE SOBA?

Kakiage is some kind of tempura but less tricky to make  Kakiage Soba is one type of Japanese hot noodleS dishes.  Soba noodles are made from buckwheat flour  and wheat flour.  Soba noodles have slightly nutty  and earthy taste.  Overall Soba noodles are less heavy than Udon or Ramen noodles.  In restaurants in Japan Soba noodles can be served cold or hot.

INGREDIENTS  YOU NEED TO MAKE JAPANESE KAKIAGE SOBA

A few layer of Kombu (dried seaweed) 100gr of dry soba noodles.  – they normally come in bundles inside a package, each bundle is meant for 1 person serving but you can use as much or as little you want.

1/2 cup of soba soyu (Soba sauce)  – it’s available in any Japanese grocery store 

1/2 cup of water 

75gr of of carrot   – cut into julienne

75gr of of cabbage    – shredded

3 tbs of tempura  flour

2 tbs of all purpose flour 

1/2 cup of cold water 

1 egg – beaten 

Salt & Pepper to taste 

1000ml of vegetable oil – ideally low  to zero  cholesterol 

The Noodles

BoilSoba noodles in hot boiling water, add a pinch of salt  –  boil until the Soba is tender or according to the instruction on the package.  You want them aldente they need to be tender enough but not mushy.

The Broth

Heat 1/2 cup of water in a pot and bring to boil, add kombu, continue boiling for 3- 5 minutes, add soba soyu set aside,  reheat   just before serving 

The Topping (Kakiage)

• Gently mix tempura flour with cold water, add a pinch of salt & pepper, add vegetable mix gently add cold water a little bit by bit if the vegetable mixture is too thick,  and set aside 
• Heat low cholesterol oil in a large deep frying pan on high heat at approximately;y 350 degrees F – fry the vegetable mixture, fry on both sides until golden brown or approximately 2 – 4 minute, once cooked  take them out of the cooking oil drain as much excess oil as possible, set aside

SERVING

• Reheat the broth for 2 – 3 minutes 
• place 1 serving of soba noodles into a bowl 
• pour some broth onto the noodles in the bowl, Place 1 Kakiage on top, optionally add a few layers of nori (dried edible seaweed). And it’s ready

Itadakimasu!!!