MANILA, Philippines -1) For the broth, prepare four Japanese soup bowls (Melawares located at the basement, Megamall Building B)
2) Put in a saucepan and boil: 4 cups water , 2 tbsp. dashi powder, 1/4 cup each granulated sugar and Mirin (sweet sake), 1/4 cup Kikkoman soy sauce.
3) Cook 300 grams dried soba noodles according to package directions, or use udon noodles. Drain well under faucet water. Portion onto 4 bowls.
4) Garnish: 1/2 sheet nori cut into 1/8-inch by 2-inch-long pieces, 1/4 cup leeks, thinly sliced diagonally.
5) For the tempura: 500 grams medium-size prawns. Peel but leave the end part of the tail intact. Make a small slit at the back, then 3 diagonal slits on the underside. Press with hands to straighten.
6) Prepare 4 cups boiling vegetable oil. Oil must be very hot before adding tempura. Prepare 1/2 cup tempura flour for dredging each prawn before dipping in the tempura batter.
7) For the tempura batter: 3/4 cup iced water, 1 egg, 1 cup Showa tempura flour.
8) Procedure: Mix with wire whisk the egg and iced water. Add half of the tempura flour. Mix. Add remaining flour and mix lightly until slightly lumpy.
9) Dip each prawn in tempura flour, then in batter. Slowly lay down prawn in oil. Cook one minute. Remove prawn and put on paper towel.
To assemble: Put boiling broth on soba noodles. Top with tempura. Add 1 tbsp. each of leeks and nori. Serve right away. (Note: Tempura flour contains cornstarch, wheat flour and baking powder.)