Tempura soba is a delicious and satisfying lunchtime favorite in Japan, served both at home and in restaurants across the country. Tempura has a long history in the country. The cooking method was introduced by the Portuguese in the sixteenth century and has been refined into a uniquely Japanese food ever since. Make sure you eat this dish quickly, while the soba is still steaming and the tempura is hot and crispy. The way we enjoy this dish in Japan is to dip the tempura into the soba broth as we eat it. This serves two purposes: First, the broth flavors the tempura, acting as a dipping sauce. And second, the tempura returns the favor, adding richness to the broth while its crumbs add texture. So we have both foods working together to create an irresistible whole!
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.