Kaki-Age Soba

• 1 quart vegetable oil
• 3 large shrimp, peeled and deveined, with tails off, cut into 1/2-inch pieces
• 2 large scallops, cut into 1/2-inch pieces, or 8 bay scallops
• 1/2 teaspoon Japanese soy sauce
• 1/4 teaspoon sake
• 1/2 carrot, peeled and thinly sliced into 2-inch lengths
• 3 shiitake mushrooms, stemmed and thinly sliced
• 1/4 onion, thinly sliced
• 1/4 cup chopped mitsuba leaves (you can substitute watercress)
• 1 egg
• 1/2 cup water
• 1/2 cup plus 2 tablespoons cake flour
• 14 ounces soba noodles (fresh or dried)
• 5 cups Hot Soba Broth (page 41)

1. To prepare the kaki-age, heat the vegetable oil in a heavy-bottomed pan or deep fryer to 350F and bring a pot of water to a boil over high heat.
2. Combine the shrimp, scallops, soy sauce, and sake in a small bowl and mix well.
3. Set aside.
4. To make the tempura batter, in a large bowl, lightly beat the egg and water until just combined.
5. Slowly mix in the cake flour, being careful not to overmixthe batter should be thick and slightly frothy, and contain some small lumpy bits of flour.
6. Add more cake flour if the batter is too watery.
7. Fold in the carrot, mushrooms, onion, mitsuba, shrimp, and scallops and lightly coat with the batter.
8. With a large metal spoon, gently slide one-fourth of the mixture into the hot oil, taking care to keep it formed in a small patty.
9. Add a second spoonful and cook both patties for 1 1/2 minutes before flipping and cooking for an additional 1 1/2 to 2 minutes, or until the batter is lightly caramelized and the seafood is cooked through.
10. When you notice the bubbles that appear on the surface of the oil getting smaller and decreasing, and see the patties float to the top, youll know theyre done.
11. Remove the patties from the oil and set on a paper towellined tray.
12. Repeat with the remaining mixture to create 2 more kaki-age patties.
13. Cook the soba noodles in the boiling water until al dente, about 1 minute for fresh noodles, or 4 to 5 minutes for dried noodles.
14. Drain well.
15. To serve, divide the soba noodles among 4 bowls.
16. Top each with 1 1/4 cups of the hot broth and 1 kaki-age patty.

vegetable oil, shrimp, scallops, soy sauce, sake, carrot, shiitake mushrooms, onion, mitsuba leaves, egg, water, cake flour, noodles

Taken from www.epicurious.com/recipes/food/views/kaki-age-soba-380523 (may not work)