Tensoba

Tempura_soba_3_by_adactio_at_E-Kagen_in_Brighton

Tensoba is a traditional Japanese dish that combines tempura and soba noodles. It is a popular dish in Japan, known for its harmonious blend of textures and flavors.

Ingredients[edit | edit source]

The primary ingredients of Tensoba include:

Soba noodles: Thin noodles made from buckwheat flour.
Tempura: Lightly battered and deep-fried seafood or vegetables.
Dashi: A type of Japanese soup stock used as a base for the broth.
Soy sauce: A staple condiment in Japanese cuisine.
Mirin: A type of sweet rice wine used for cooking.
Green onions: Often used as a garnish.
Nori: Dried seaweed, sometimes used as a topping.

Preparation[edit | edit source]

The preparation of Tensoba involves several steps: 1. **Cooking the Soba Noodles**: The soba noodles are boiled until they are al dente, then rinsed under cold water to remove excess starch. 2. **Making the Tempura**: Various ingredients such as shrimp, sweet potatoes, and eggplant are coated in a light batter and deep-fried until crispy. 3. **Preparing the Broth**: A broth is made using dashi, soy sauce, and mirin. The broth is typically served hot. 4. **Assembling the Dish**: The cooked soba noodles are placed in a bowl, the hot broth is poured over them, and the tempura is arranged on top. Garnishes such as green onions and nori may be added.

Variations[edit | edit source]

There are several variations of Tensoba, including:

**Kake Soba**: Soba noodles served in a hot broth without tempura.
**Zaru Soba**: Cold soba noodles served with a dipping sauce, often accompanied by tempura on the side.
**Tempura Udon**: A similar dish that uses udon noodles instead of soba.

Cultural Significance[edit | edit source]

Tensoba is enjoyed throughout Japan and is often served in soba restaurants. It is a dish that showcases the delicate balance of flavors and textures that is characteristic of Japanese cuisine. Tensoba is also popular during the New Year celebrations, as soba noodles symbolize longevity and prosperity.