Dec 31, 2021 16:30:00

I tried to make the tempura Toshikoshi soba with fried scallops that appeared in 'The taste of Edo that Kihei said' delicious ''

On pages 108-109 of the book '

The taste of Edo that Kihei said was' delicious '', there was a description of 'Tempura soba with soy sauce beans and fried scallops ', so it seemed to be delicious. I was driven by the mysterious sense of mission that 'this must be reproduced in a modern style!', So I decided to make it as a new year's soba.

This is the page that caused everything. In addition to the fact that the kakiage itself looked pretty good, I've never made a tempura with scallops like this.

Prepare frying oil and so on

I prepared a lot of baby scallops this time.

Make clothes. Mix and mix.

Warm the oil

About 160 degrees. If you raise the temperature too much, the tempura batter will burn, so let's fry it slowly at this temperature. This is the key to success.

Dosado and baby scallops are introduced, it's really exciting

Put on clothes, around

The oil has warmed up nicely, so I put in

this 'kakiage ring'. The kakiage ring I used this time was purchased at 100% and has a diameter of about 8.5 cm.

Put the battered baby scallops in the kakiage ring.

Juwajuwa

Shake and shake to check the fried condition, and when you confirm that it has solidified to a good feeling, pull it out.

Continue frying to make it even more crispy. Juwawa.

When it gets a little colored, let's turn it over

Completed if you can hold it firmly without losing its shape when pinched with chopsticks

Place it on a paper towel to drain off excess oil.

Yeah, I got a pretty nice crispy feeling

And bring the soba that I had prepared while frying

I'll put the kakiage on top. The height was quite high as it was, so it would be nice to dent the center of the buckwheat noodles and put it there.

Sprinkle green onions around and complete!

Perfect for the taste. Anyway, if 'fried food' such as croquette soba or shrimp tempura is on top, the taste of soba and the taste of oil will be mixed and the taste will increase, but among them, the kakiage of the scallop this time is a god. It's hungry. The scallops themselves are in a state where the more you chew, the more the taste comes out, and the crispy feeling of the batter is added, and the taste of soup stock and the flavor of buckwheat are added to it, so a multi-layered depth comes out. ..

That's why 'Kakiage Tempura Toshikoshi Soba' is extremely delicious, so I highly recommend it. It's worth making if the usual tempura is a little boring.