Daring Cooks Challenge (Feb) – Cha Soba and Mixed Tempura with Ume-Citron Sauce

This is my first Daring Cooks’ Challenge and thank heavens it’s something I’m slightly familiar with. The theme for this month’s challenge is cold soba with tempura. For this challenge, I made cold cha soba and mixed tempura with ume-citron dipping sauce. Cha soba is soba noodles flavoured with green tea powder and I’ve always found green tea to go well with citron, hence the inspired dipping sauce.

For seafood, I’ve used prawns, Japanese scallops and sliced fish.

For greens, it’s lotus root, eggplant, green bell pepper, mushrooms and radish.

The trickiest part is mixing a right batter for the tempura. I used flour, icy cold water and cold egg, and also added a few ice cubes in the mixture to keep it cool.

The batter is mixed gently till it is slightly lumpy.

The dipping sauce is made with soy sauce, mirin, dashi stock, ume wine, seaweed, and sliced citron.

Voila! Cold cha soba and mixed tempura with ume-citron sauce

Blog-checking lines: The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

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Comments
9 Responses to “Daring Cooks Challenge (Feb) – Cha Soba and Mixed Tempura with Ume-Citron Sauce”
  1. Welcome and hello to the Daring Kitchenand congratulations on your first very successful challenge I hope you have many happy experiences with us. I should mention that you should include the blog checking lines that are in the challenge posting in your blog so that way we can find you and check you off using our automatic programme and so other people can find you using google. The blog checking lines for this challenge are The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com every month in the challenge posting you will found the blog checking lines. No big deal don’t worry you didn’t anything wrong just remember to include it next time Audax

    WOW your photography is exquisite the colours are so vivid you can almost see the flavours of the food wonderful. The tempura batter looks so thin and crispy superb work. Wondrous plating love that table cloth great work on this challenge.

    Cheers from Audax in Sydney Australia.

    • foodandscent says:

      Ahh thanks for the correction! Now I know what the blog checking lines is for. I’ve already updated the post with that included.

      You did a fantastic job with the perilla! I wish they sell it at my local.

      Where in Sydney do you live? I was in Darlinghurst for 4 years!

  2. Renata says:

    Welcome to the DC! You did a great job on your first challenge! It looks really delicious! Congratulations!

  3. Peta says:

    Looks delicous and you took so much time and care I bet it was a joy to eat. welcome to Daring Kitchen, I want to try Lotus root now I don’t know if we have it here in South Australia but I am going on a hunt ASAP

  4. Robyn Clarke says:

    All looks so fantastic! Great job

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