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Vegetable tempura toshikoshi recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Celebrate New Year's Eve with Toshikoshi noodles, paired perfectly with crispy tempura veggies for a year-round delight.
Ingredients:
  • 270g packet Organic Soba Noodles
  • 1.25 litre chicken stock
  • 20.00 gm Mirin Seasoning
  • 42.00 gm soy sauce
  • 20.00 ml rice wine vinegar
  • 50g baby spinach
  • Thinly sliced red radish, to serve
  • Thinly sliced green shallots, to serve
  • Black sesame seeds, to sprinkle (optional)
  • Kewpie mayonnaise, to serve
  • 100g (2/3 cup) plain flour
  • 0.63 gm bicarbonate of soda
  • 1 egg yolk
  • 160ml (2/3 cup) chilled soda water
  • 200g mixed vegetables (we used thinly sliced sweet potato, trimmed green beans, halved button mushrooms)
  • Peanut oil, to deep-fry
Instructions:
  • Prepare the noodles according to the package instructions. Once cooked, rinse under cold water and drain. Set aside.
  • In a large saucepan, combine stock, mirin, soy sauce, vinegar, and sugar. Bring to a boil over high heat, then reduce to a simmer for 5 minutes. Remove from heat.
  • Heat oil in a wok over high heat. Mix flour and bicarb, then whisk in yolk and water until some lumps remain. Coat one-third of the vegetables with batter. Fry until golden and crisp, about 2 minutes. Drain on paper towel-lined plate and repeat with remaining vegetables.
  • Gently warm the stock mixture. Arrange noodles in bowls. Top with stock mixture, spinach, radish, and shallot. Sprinkle sesame seeds over the tempura vegetables and serve with a side of mayo.

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