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90% Buckwheat Soba Garnished with Sakura Shrimp Kakiage

Also called Nine to One Buckwheat Soba Garnished with Shrimp Stir-Fry in Sakura Style

90% Buckwheat Soba Garnished with Sakura Shrimp Kakiage (anime)
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Recipe

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Wiki recipe, completed by Totsuki AI

90% Buckwheat Soba with Sakura Shrimp Kakiage

Home version — hand-cut ni-hachi-style soba made at 9:1 buckwheat to wheat, with a crisp sakura-shrimp fritter

Difficulty
Total time
1 h 15 min
Hands-on
1 h 5 min
Cost
¥¥¥¥
Servings
2

Equipmentlarge bowl, rolling pin, sharp knife, pot, deep-fry thermometer, wire rack

Tasteumami, crispy, light

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Soba noodles

  • 180 g buckwheat flour, sarashina (white, finely milled) if you can find it (amount estimated)
  • 20 g wheat flour, plus extra for dusting (amount estimated)
  • 95 ml water, cold (amount estimated)

Sakura shrimp kakiage

  • 30 g sakura shrimp, dried or fresh (amount estimated)
  • ¼ onion, thinly sliced (added by Totsuki AI)
  • 2 tbsp flour (added by Totsuki AI)
  • 3 tbsp cold water (added by Totsuki AI)
  • 1 egg yolk (added by Totsuki AI)
  • white sesame oil, to taste, light (untoasted), for frying (amount estimated)
  • neutral oil, to taste, for frying (added by Totsuki AI)

Dipping sauce (tsuyu)

  • 200 ml dashi (amount estimated)
  • 50 ml soy sauce (amount estimated)
  • 50 ml mirin (amount estimated)
  • 1 green onion, finely sliced — optional (added by Totsuki AI)
  • wasabi, to taste — optional (added by Totsuki AI)

Method

+ step written by Totsuki AI.

  1. Soba noodles

    1

    Whisk the buckwheat and wheat flours together in a wide bowl. Add about 80% of the water and rub the flour between your fingertips until it forms crumbs, then add the rest little by little until it holds together when squeezed.+

  2. 2

    Knead firmly for 5 minutes into a smooth, crack-free ball, then flatten it into a disc.+

  3. 3

    Dust the board well and roll the dough out evenly to about 1.5 mm thick. Fold it into thirds, dust between the layers, and cut into 1.5 mm strands with a sharp knife.+

  4. Dipping sauce (tsuyu)

    4

    Bring the mirin to a boil for 30 seconds, add the soy sauce and dashi, return to a simmer and cool. Chill until serving.+

  5. Sakura shrimp kakiage

    5

    Heat the frying oils (about half sesame, half neutral) to 170 °C. Toss the shrimp and onion with 1 tsp of the flour.+

  6. 6

    Lightly mix the egg yolk, cold water and remaining flour into a lumpy batter, then fold in the shrimp and onion.+

  7. 7

    Slide spoonfuls onto a ladle and ease them into the oil. Fry for 2–3 minutes until crisp and pale gold, then drain on a rack.+

  8. Finish

    8

    Boil the soba in plenty of water for 60–90 seconds, then rinse immediately in cold water and drain well.+

  9. 9

    Serve the chilled noodles on a zaru or plate with the kakiage on the side and the dipping sauce, green onion and wasabi.+

Tips
  • Buckwheat dough dries out quickly — keep it covered with a damp cloth while you work.
  • If the dough keeps cracking, use a 8:2 ratio (ni-hachi soba) instead; it is much more forgiving.