Soba in Broth

Method

1. Prepare the dashi: bring water to a boil, add kombu, turn off the heat, add katsuobushi, and let steep for 10 minutes. Strain.
2. Prepare the kaeshi: in a saucepan, combine soy sauce, sugar, and mirin. Bring to a boil, then turn off the heat. (Can be used immediately or rested for a week.)
3. Combine the kaeshi with the dashi to make a flavorful broth (more diluted than the dipping sauce).
4. Prepare the shrimp: remove heads and shells, leaving tails. Devein. Make shallow incisions on the belly side to prevent curling. Gently flatten the shrimp by pressing with your fingers. Dust lightly with flour using a brush.
5. Make the tempura batter: in a bowl, lightly beat one egg. Add 200 ml ice water and whisk briefly. Add 100 g flour and mix gently with chopsticks or a fork until just combined (do not overmix). The batter should be lumpy.
6. Heat oil for deep frying to about 170-180°C. Dip each shrimp into the batter, letting excess drip off, and fry until golden and crispy, about 2-3 minutes. Drain on paper towels. Sprinkle with salt.
7. Cook the soba: bring water to a boil, add soba, and cook for about 2 minutes. Drain and rinse under cold water, then quickly reheat by dipping in hot water (or add directly to the broth).
8. To serve, place the soba in a bowl. Pour the hot broth over the soba. Arrange the tempura shrimp on top. Garnish with thinly sliced scallion soaked in ice water.