Ingredients
Serves 2Soba
- 2 servings soba
- Yuzu kosho (to taste)
- Splash of yuzu juice
- Scallions (thinly sliced for garnish)
- Sesame seeds (for garnish)
Tempura Toppings (choice of):
- Kabocha
- Mushroom
- Asparagus
- Eggplant
- Tempura Batter
- Tempura batter mix
- Neutral oil (for frying)
- Salt (to finish)
- Mentsuyu (dipping broth):
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake
- 1 tsp dashi powder
- Water (as needed)
- Yuzu Aioli:
- ½ cup mayo
- ½ tbsp yuzu kosho
- 1 clove garlic (grated)
- Splash of yuzu juice
- Scallions (thinly sliced for garnish)
Instructions
1
Cook soba according to package instructions. Drain and set aside.
2
Trim toppings, cut into uniform pieces, and dredge in tempura batter. Heat oil to ~350°F and fry in batches until golden brown, flipping for even cooking. Drain on paper towels and season with salt.
3
Simmer soy sauce, mirin, sake, and dashi powder together. Cool, then dilute with water to taste.
4
Mix yuzu kosho, garlic, and yuzu juice in a bowl. Add mayo and stir until smooth. Garnish with scallions.
5
To assemble: place soba in a bowl, ladle in mentsuyu with a splash of yuzu juice, top with tempura, a small dollop of yuzu kosho, scallions, and sesame seeds. Serve remaining tempura on the side with yuzu aioli.
