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Tempura Soba
Ingredients (4 servings):
4 shrimps
1 brunch of spinach
Dough for tempura to taste
Oil for a deep-fry to taste
10 cm leek
4 portions of boiled buckwheat noodle
Sauce:
6 cups dashi
6 tbsp soy sauce
Some sugar
Preparation:
1. Peel shrimps. Put them in dough and deep-fry in 170-centigrade oil.
2. Boil spinach in salty water. Wash in water and drain. Dip in soy sauce and slice into chunks.
3. Prewarm dashi and add soy sauce and sugar.
4. Cut up leek, wash it in water and drain.
5. Boil buckwheat noodle and place it on plates. Add shrimps and spinach.
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