I made pickled ginger tempura in a kakiage pot and completed toshikoshi soba noodles.

Every year I try to make various unique New Year's Eve soba noodles, but this time I decided to make pickled ginger tempura and put it on top of the soba noodles.

When I interviewed the person who came up with the idea, he said, 'I wondered why I used shrimp tempura because it's red, but the red is hidden when you put batter on it. So I wondered what would happen if I used bright red pickled ginger, but I couldn't find much, so I thought I'd give it a try.' So I decided to use pickled ginger, which has a striking color. The problem is that when the end of the year comes, pickled ginger tempura runs out even at local supermarkets. So it's all shrimp tempura. So this time I decided to make pickled ginger tempura using a 'kakiage maker' that I found at a 100 yen shop.

I got some shredded pickled ginger.

The flour looks like this. Mix commercial tempura flour with egg powder and cornstarch.

Add the pickled ginger and it will turn a beautiful color.

Add krill that has been fried in a frying pan to remove the odor.

Mix it up, it's mixed well and looks good.

Keep the rice oil at 180 degrees and turn off the tempura pan.

Scoop it into the pot with a spoon and drop it in. If you leave it like that it will stand up like a horn, so press it down a bit to make it a little flatter.

Looks good!

That's why I fry them one by one.

Place the rolled egg and chopped green onions on top of the soba, then top with red pickled ginger tempura and you're done!

I recommend it because the colors look beautiful from any angle. The batter is crisp while retaining the crunchy texture of the pickled ginger, and the taste changes over time as the dashi from the soba soaks into it. The oily taste of tempura goes very well with soba, so of course this pickled ginger tempura is also good. The tempura is quite filling because it is made into a kakiage, and before eating I wondered, 'Will one serving be enough for one person?', but it was more than enough. It absorbed the dashi and expanded, leaving me feeling full.