蕎麦（天ぷら蕎麦）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put (A) in a pot and bring to a boil over medium heat while stirring.
Add soy sauce, turn off the heat and mix.

Add water (not listed) in the pot and bring to a boil.
Add soba and boil for 4 minutes and 30 seconds.
Turn off the heat, drain off the hot water, and wash quickly under running water.
Soak the soba noodles in ice water and drain.

Finely chop the yuzu peel.
Cut the spring onion into rings.

Peel off the shrimp shell.
Cut off half of the tail and drain the remaining tail.
Make an incision in the back and remove the spine.
Make 4 or 5 cuts at 1cm intervals on the back of the fish, about 1/3 of the length of the meat.
Do the same for the abdomen.
Place the shrimp belly down and press lightly to straighten the shrimp.
Put the shrimp and salt (for pre-processing the shrimp) in a bowl and rub.
Add katakuriko (for preparing shrimp) and sprinkle it all over.
Rinse with water and wipe dry with kitchen paper.
Sprinkle with soft flour (not listed).

Put mayonnaise in a bowl.
Add water (for coating) little by little 3 to 4 times and mix well each time.
Add potato starch (for coating) and cake flour and mix well.

Add oil to a frying pan and heat to 180 degrees.
Add 5 to 4 and fry.
Sprinkle 5 on the shrimp little by little to make the batter larger.
Turn it inside out and make the garment larger in the same way.
Flip over and fry for 3 minutes.
Raise it to a colander and drain the oil for about 3 minutes.

Warm 1.
Boil water (not listed) in another pot.
Turn off the heat, add 2, warm for about 10 seconds, and drain.
Finished on a plate.