Grand Magazine

TOSHIKOSHI-SOBA (YEAR-END NOODLES)

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(Makes 4 servings) Dashi stock is a key ingredient in many Japanese dishes and is easy to make from scratch (you can find recipes online). However, instant powder is also found in local shops. Dashi can be made from kombu (dried kelp/sea tangle), katsuobush­i (dried and smoked skipjack tuna flakes), iriko/niboshi (anchovies/sardine), or a combinatio­n of these ingredient­s. Vegan dashi can be made from dried shiitake mushrooms. Informatio­n about where to find ingredient­s follows the recipe.

1.2 litres (4¾ cups) dashi, (preferably made with katsuobush­i and kombu/sea tangle) OR shiitake mushroom stock

70 ml (4 tablespoon­s + 2 teaspoons) light soy sauce 70 ml (4 tablespoon­s + 2 teaspoons) mirin 70 ml (4 tablespoon­s + 2 teaspoons) sake 400 g (4 bundles) soba noodles (buckwheat noodles), cooked to 30 seconds to a minute less than indicated on packet instructio­ns, drained

3 to 4 green onions, finely sliced (green and white parts)

Toppings (optional)

12 to 16 slices kamaboko (cured and steamed fish cake) Shichimi togarashi (Japanese seven spice), to taste Kakiage (recipe follows)

1. Combine dashi, light soy sauce, mirin and sake in a pot, and boil for about 15 minutes.

2. Divide the soba noodles between four large soup bowls and pour the hot broth over top. Sprinkle with green onions and add toppings, if using. Prep time: 5 minutes Cook time: 15 minutes Where to find ingredient­s locally bonito, kombu/sea tangle, instant dashi powder, kamaboko buckwheat noodles, mirin, shichimi togarashi powder, mirin, shichimi togarashi

KAKIAGE

(Makes 4 servings) a popular accompanim­ent to soba noodle This fritter binds thin strips of vegetables tempura batter. The coating needs to be thick enough to keep the vegetables together without being claggy and light enough so only the lightest wisp covers ensure crispness when it hits the hot oil.

1.5 litres (6 cups) peanut oil OR flavourles­s oil suitable for deep frying

250 ml (1 cup) cake flour (or more, as needed) 60 ml (¼ cup) cornstarch 1 egg, well beaten 250 ml (1 cup) very cold club soda (or more, as needed)

125 ml (½ cup) ice cubes, as needed 30 ml (2 tablespoon­s) sesame oil 100 g (3½ oz.) peeled and deveined raw shrimp, roughly chopped

400 g (14¼ oz.) vegetables, cut into 5-cm-long, 6-mm-wide strips (2 inches by ¼-inch); see notes

1. paper towels. Place a wire rack on a second tray. Set aside.

2. Heat the peanut oil in a large heavy bottomed pot or wok until it reaches 170 C

3. mix the egg with club soda in a jug or small bowl and set aside. In a separate bowl, sift well in the centre, add the eggy mixture, and stir lightly with a fork until just pockets.

4. The batter should be about as thick as cream — you can adjust the consistenc­y by adding a little more soda water or flour as required. Add an ice cube to keep the batter cold. As you cook the batches, you may need to add ice and readjust the batter.

5. Add the sesame oil when the oil reaches

6. Combine the shrimp and vegetables; coat well in the batter.

7. couple spoonfuls of coated vegetables; let the excess batter drip off. Hold the cluster together with chopsticks or heatproof tongs and slowly lower the vegetables into the hot oil. Deep fry until lightly golden and cooked through, about three minutes per side.

8. Remove and drain on the paper towels before transferri­ng to the wire rack (the airflow underneath will help the fritters remain crispy). Return the oil to tempera ture between batches. Serve immediatel­y. Prep time: 15 minutes Cook time: 30 minutes Notes: carrots, green beans, onions, parsnips and sweet potatoes. hot oil for about 30 seconds to crisp them up again.

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