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Topic: sesame soba with edamame/ asparagus and sweet potato tempura  (Read 852 times)
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foodieandthechef
« on: March 04, 2011 08:23:12 AM »

For more photos and the full post you can drop by my blog:
http://foodieandthechef.com/2011/02/sesame-soba-with-edamame-asparagus-and-sweet-potato-tempura/ (Website no longer exists. - jungrrl)


http://foodieandthechef.com/wordpress/wp-content/uploads/2011/02/IMG_4711-1024x625.jpg

A Japanese lunch: nutty sesame soba noodles with edamame (vegan) served alongside light-as-air asparagus and sweet potato tempura (vegetarian).

sesame soba with edamame/ asparagus and sweet potato tempura
serves 4

for the soba

1 packet (250g) dried soba/ buckwheat noodles (or any Asian thin noodle)
1 tbsp olive oil
4 purple Asian eschalots, finely diced
1 tbsp finely chopped fresh ginger
2 large garlic cloves, finely sliced
450g packet of frozen shelled edamame beans (from any Asian grocer) use fresh if you can get your hands on them !
1 tbsp tamari soy sauce
1 tbsp mirin
1 tbsp sesame oil
toasted sesame seeds or seven-ingredient red pepper powder (nanami/ shichimi tohgarashi)

for the tempura

2 bunches/ 18 sticks of asparagus
1 large sweet potato, peeled and cut into thin slices
1 egg
1 cup (240 ml) chilled soda water
cup (70g) plain/ all purpose flour
cup (70g) cornflour/cornstarch
teaspoon (2.5g) baking powder
oil, for deep frying (preferably vegetable)

for the dipping sauce

cup soy sauce
cup mirin
1 tbsp sesame oil
pepper to taste


the soba

1. Bring 6 cups of water or kombu stock to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate.
2. When the water returns to a full boil, add 1 cup of cold water. Repeat this process two more times.
3. Drain the noodles in a colander and rinse well under cold running water until the noodles are cool.  Drizzle a little olive oil over the noodles to prevent them from sticking.
4. In a medium saucepan, cook the eschalots, ginger and garlic in olive oil over medium heat until lightly golden.
5. Add the edamame beans and stir to heat through.  Add the soy sauce, mirin and sesame oil, remove from heat.
6. Toss the soba noodles with the edamame mix and sprinkle the nanami tohgarashi or sesame seeds over the top.

the tempura

1. Heat the oil in a deep-fryer, wok or large heavy-based pan until it reaches 170C.
2. Place the chilled soda water into a mixing bowl. Lightly beat the egg and gradually pour into the iced water, blending well.
3. Add flours and baking powder all at once and mix lightly until the ingredients are loosely combined. The batter should be runny and lumpy.
4. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura.
5. Coat the vegetables in the tempura batter and gently slide into the hot oil, making sure to do the frying in small batches in order to maintain the correct temperature.
6. When batter turns a golden colour, carefully remove the tempura pieces and place on a wire rack in a low oven while you finish frying.

the dipping sauce

1. Whisk all the ingredients together.  Dig in !
« Last Edit: September 12, 2012 11:54:02 AM by jungrrl - Reason: changed non-working image(s) to link(s) » THIS ROCKS   Logged

aisy
« Reply #1 on: March 04, 2011 02:04:41 PM »

looks yummy!
THIS ROCKS   Logged

Trekky
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« Reply #2 on: March 06, 2011 12:33:22 PM »

wow! looks amazing!
THIS ROCKS   Logged

http://craftytrekky.blogspot.com/

I have lots of train tickets (I get the train most days), if anyone wants some for papercrafting just send me a PM Smiley
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