Kakiage is a type of tempura fritter made with mixed vegetable strips, and it’s one of the most popular topping for Japanese soba noodle soup.
I used kombu dashi (dried kelp stock) for this noodle soup, so it’s a good vegan recipe :)
— Vegetable Kakiage Soba Noodle Soup (serves 4) —
400g soba noodles
Some spring onion, finely chopped
Vegetable oil for deep-frying
Nanami chilli pepper (optional)
— for noodle soup (kombu dashi) —
25g kombu (dried kelp)
80ml soy sauce
80ml mirin (Japanese sweetened rice wine)
— for vegetable kakiage —
90g plain flour
1 teaspoon baking powder
2 ice cubes
1 carrot (medium size), julienned
1/2 onion, thinly sliced
80g green beans, chopped
Cook the soba noodles in a large pot of boiling water until cooked (follow the package directions) and drain.
Place the cooked soba noodles in a deep bowl, pour in the hot noodle soup, arrange the vegetable kakiage on top, garnish with chopped spring onion and sprinkle with nanami chilli pepper (optional).
— to make noodle soup —
Lightly wipe the kombu with a clean damp cloth, Put the kombu in a large saucepan, cover with 1200ml of water and soak for 30 minutes.
Set the saucepan over a medium heat. Just before the water comes to a boil, remove the kombu.
Place the kombu stock, soya sauce and mirin in a pan and bring to the boil, turn down the heat to low and simmer the noodle soup about 2 minutes.
— to make vegetable kakiage —
Heat the oil in a deep pan to 170C/340F.
Combine the flout and baking powder in a bowl.
Place 150ml water and 2 ice cubes in another bowl, add the flour mixture and mix together very lightly.
Add the carrot, onion and green beans in the batter and mix together.
Take a scoop of the mixture with a large spoon and slip into the oil. Shape the piece, deep-fry until crisp and golden.
Drain excess oil on kitchen paper.