Crunchy Tempura And Soba Noodle Salad

Directions

1. For the Tempura: Measure ice water into large mixing bowl. Sprinkle batter mix blended with baking pwdr over ice water. Stir just till ingredients are moistened; don't beat. Batter will be lumpy. If it seems too thick, add in more water. Place bowl of batter into bowl of ice water to chill.
2. Heat oil in deep skillet to 375 degrees. Drizzle batter into pan, a portion at a time, so it just covers surface of oil and fries proportionately. Fry till batter browns, turning to brown all sides, 3 to 4 min. Repeat, frying till all batter is used. Remove with slotted spoon to paper towels to drain. When fried batter cools, crumble into small pcs. (
3. Makes about 2 c.)
4. For the Salad: Combine soy sauce, lemon juice, rice vinegar, water, sugar, sesame oil and instant dashi. Cover and let stand till ready to serve salad.
5. For each salad, arrange 2 c. mixed greens on serving plate. Top with 1 c. cooked soba noodles, 1/4 c. bonito flakes, 2 Tbsp. sliced green onion, 1 Tbsp. prepared sesame seeds and seaweed and 1/4 c. crumbled tempura batter. Garnish with sprinkle of black sesame seeds.
6. This recipe yields 2 servings.
7. Comments: Look for tempura batter fold in the Asian aisle of well-stocked supermarkets or possibly at Japanese markets. Instant dashi, soba noodles, bonito flakes, prepared sesame seed and seaweed (such as Mishima brand) and black sesame seeds can be found at Japanese and Asian markets.
8. This recipe makes sufficient tempura to use with other dishes. Store leftover crumbled tempura in paper bag for a few days; use to top salads, casseroles or possibly anything where you'd like some crunch.
9. NOTES :