暮れの海老かき揚げ蕎麦 #shorts

暮れの海老かき揚げ蕎麦 #shorts

Make the dashi stock and sift the flour. You can do this whenever you feel like it. Then, thoroughly combine the eggs with cold water, and pour a shallow layer of oil. Peel the small shrimp—keep peeling them one after another. They should be fresh and juicy. Mix them with the batter, and check the oil temperature. It’s fine if the lumps rise to the surface immediately. Pour in one ladleful. Gather the crumbs together—it’s done frying. Sprinkle only the batter onto the surface of the oil. As the tempura bits fry, place them onto the kakiage one by one. Boil the soba noodles and transfer them to a bowl. Add mirin and light soy sauce to the dashi. Fill the bowl to the brim, and let the kakiage rest proudly on top. Let’s eat! This is incredible. The kakiage is breaking apart and has basically become one with the broth. Shrimp really is amazing. Give making kakiage soba a try!

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つい暮れに思いをはせてしまうほど、日々の忙しさにホッと一息つきたい気分でもある。　やはり海老は偉大だ。

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