【囲炉裏料理】夏野菜の天ぷらと冷やし蕎麦 | Soba & Tempura | Traditional Japanese Cooking.
Hello, Welcome to my channel. I wanted to have a meal by the irori (hearth), so I built a small irori hut. Today, I plan to make soba and tempura. The ingredients I’ll use are pumpkin and green pepper (paprika). Eggplant. Red bell pepper (red paprika). And winged bean. They all look shiny and beautiful. First, I’ll cut the pumpkin. Next, I remove the seeds. I slice the pumpkin thinly so it’s easy to eat. Next, I cut the green peppers. Like the pumpkin, I remove the seeds. I cut the green peppers into pieces about 3 cm wide. Like this. Next, I cut the eggplant. First, I remove the stem. Cutting the eggplant into six pieces is just right. Like this. For the winged beans, first remove the stems. Cut them in half to make them easier to eat. Remove the strings from the beans. Prepare the irori. Be careful not to start a fire. Prepare small sticks for kindling. Thin branches that naturally fall dry easily even in summer and are recommended for kindling. Light the fire. Once the fire grows, place a pot filled with water on it until it boils. The water is slowly coming to a boil. Once it boils, add the soba noodles. I’m using dried soba noodles. After boiling for about six minutes, I use eggs for the tempura. When the soba is cooked, transfer it to a plate. Traditionally, it’s good to rinse under running water. Chill the noodles with ice. Wait until they are cold. Mix the eggs. Make the tempura. I chose rice bran oil for frying. Coat the ingredients in the egg. Then dip them in the tempura batter. Fry until golden brown. The tempura is ready. Now, let’s eat. Tempura cooked over an irori fire is harder to control than gas flames, so the taste might vary a bit. I’ll start by tasting the soba. Chilled with ice, it has a firm texture and is delicious. How about the tempura? Freshly fried, the outside is crispy and the inside is fluffy and tasty. That’s it for today. Thank you very much.
囲炉裏のある、ちいさな和の小屋から
夏野菜の天ぷらと冷やし蕎麦を作ってみました。
In a small Japanese Gazebo with an irori,
I made summer vegetable tempura and chilled soba noodles.
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