I tried making New Year's Soba with scallop kakiage style + Ibuki Kujiro soba



I started to make it because 'The descriptive expression of food in Ikenami Shotaro's work looks delicious, so let's actually make Edo soba and reproduce the taste!'

The book

began with the book ' Taste of Edo that Onihira said' good '' . Among them, there is 'Tempura soba with soy sauce beans and scallops fried', and it seems to be quite good, so I will try to make something similar.



First from the side. I procured two servings of

Kujiro Ibuki, a gift .



As far as the raw materials are concerned, it looks like ordinary buckwheat.



Then, what is the characteristic of Ibuki soba is that it is 'small and tasteful' 'It is said that the place of Ibuki is known as the birthplace of Japanese soba cultivation and has a history of 1,300 years' .



As a guide, boil for 1.5 to 2 minutes with plenty of hot water.



The two-person set comes with soba soup from the beginning.



The buckwheat noodles are packed one by one.



Next, get a boiled scallops from Aomori Prefecture at the nearby fresh supermarket 'Takoichi'. Although it is a thawed product, it is said to be 'excellent freshness and perfect for sashimi'



In addition, if the “clothing” used for kakiage becomes too messed up, the texture will be spoiled, so we use “

Kewpie dried whole egg NO1 1kg ” which arrived at Amazon.



Then mix '

Showa Tempura Gazette ' as tempura powder .



Added '

Ajinomoto Addisio ' to adjust taste.



Boil the hot water in a pot for boiling the buckwheat, and at the same time draw a lot of sunflower oil without smell and taste into a frying pan to make full use of the characteristics of the ingredients, and heat it to 180 degrees by the function of a gas stove.



While heating, pour the scallops into the powder and mix. The point is to mix the scallops and eggs as well. By eating the whole thing, it is important to taste even if it is a little difficult to eat.



Mix the milk further



Generally like this. If you like fluffy garments soaked in tempura udon soup, use more clothes, and if you want to make it crispy, use less.



The gas stove snapped and let me know that it had reached 180 degrees, so scallops were lined up one by one and attached with about five. If you attach a lot, it will be deluxe, but it will be difficult to handle, so it is recommended to try it with about 5 scallops as a practice first.



Challenge with collection, thinning and two kinds of clothes.



Thick kakiage. It takes about 2 minutes to get such a color.



This is a thin layer of kakiage. In about one and a half minutes, it becomes such a color and can be crispy.



The left is thicker and the right is thinner. Both the impression and the texture will be different, so you need to adjust this area as you like.



During this process, the kakiage began to be made, so Ibuki soba was poured into boiling water and boiled.



To dilute the attached soup 10 times, dilute it with about 200 cc of hot water and then serve freshly boiled Ibuki soba.



Put the scallops on top of it.



Since the color is sad, it is completed with chopped green onions.



It looks like a chicken nugget for its purpose, but its taste is definitely scallop. The batter sucks in the soup moderately and mixes with the taste of 'Maji de Soba' of Ibuki soba.



The scallops and strings have a moderate texture, and the more you bite, the more the taste will come out. In addition, Ibuki soba sucked soup and did not bulge, so it maintained a good texture until the end.



As you can see, the extra flour can make everything very tempura-like or kakiage-like, making it very versatile. Above all, once you make it, you will be able to see what your favorite clothes are like, so 'Can you do it a bit more crisply?' It is recommended because you can expand the world with New Year's Eve soba as an entrance, such as 'OKAKA' or 'Change the atmosphere by just changing the soba itself'.

in Gastronomic Adventure, Posted by darkhorse