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
I made my own ichiban dashi for the Mentsuyu dipping sauce. I didn't have any kombu, but did have some wakame, so I substituted that in my broth. I also added a handful of dried shiitake mushrooms to my broth. It added a nice earthy flavour.
|Wakame - before and after|
The longest part of the challenge was prepping the sauce and the veggies, but after that, it was a breeze.
I was concerned that the tempura wouldn't be crunchy - I didn't want to leave the sweet potatoes in the oil so long that the tempura would be too brown, but I wanted them to be cooked through. They turned out quite lovely. Next time though, I think I would make the batter a little more runny - to have a thinner crust.
|Dinner is served|