Sushi Roll Tempura with Nagano Shinshu Soba Noodles
Ingredients ((about 4 servings)
Half Anago (conger eel), 6 boiled prawns, Sakura Denbu, Dashimaki egg, 4 Asparagus, 4 Carrot sticks, Nagano Shinshu soba noodles (2 x 200g cooked), 2 sheets sushi nori.
Tempura flour and water
Tempura sauce: A (100 ml dark soy sauce, 100 ml mirin, 350 ml soup stock)
For dipping: grated daikon and grated ginger, to taste
Tempura oil
1 pack of Shinshu soba noodles
Directions
1
Make Dashimaki Tamago and cut them into sticks. Blanch the carrot sticks and asparagus. Dry prawns with kitchen paper.
2
Put the ingredients for A for the tempura sauce in a saucepan and bring to the boil. 200 ml is used for the tempura sauce. The rest is kept separately.
3
Boil the Nagano Shinshu Soba noodles to the desired chewiness and drain in chilly water. Dip the soba in the Tentsuyu (tempura sauce) for 10minutes, drain and leave to dry.
4
Place the Nori on the Makisu and lay the soba flat like sushi rice. Arrange the carrots, egg rolls, prawns, asparagus, sakura-denbu and Anago (conger eel) sticks and roll up. Allow to sit for 10 minutes after rolling.
5
Heat tempura oil to 175°C. Make a tempura batter, dip the soba rolls and deep fry. The soba should pop out a little to look nicer when served.
6
Cut the fried buckwheat sushi rolls and serve in a bowl, along with tempura sauce. You can garnish with grated daikon and grated ginger if you like
Sushi Roll Tempura with Nagano Shinshu Soba Noodles
