Ten Zaru (cold soba with tempura)

Making the soba dipping sauce. 

3 parts water

1 part soy sauce

1 part mirin

Katsuobushi 

Heat all ingredients in a sauce pan. Stir gently and remove from heat before mixture reaches a simmer. Let dipping sauce cool and then chill before serving.

Vegetable preparation. 

Tempura batter. 

1 egg

1 cup flour

1 cup water

Batter ingredients should be kept cold. I use a double boiler system using ice instead of simmering water. 

Mix ingredients only slightly, some clumps of flour should remain. 

Get frying

Temperature 180 - 190 C

Work in small batches and maintain temperature control. 

Between batches scoop out excess batter. 

Use a drying rack for the cooked tempura. 

Almost done.

Grind some ginger, dice up some green onions and put a dab of wasabi on to a plate. This can be used to enhance  the dipping sauce to your taste. 

Bring a pot of water to boil to cook soba noodles according to the instructions. Serve noodles and tempura on a plate and dipping sauce in a bowl.

Dig in.