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1
To prepare the kaki-age, heat the vegetable oil in a heavy-bottomed pan or deep fryer to 350F and bring a pot of water to a boil over high heat.
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2
Combine the shrimp, scallops, soy sauce, and sake in a small bowl and mix well.
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3
Set aside.
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4
To make the tempura batter, in a large bowl, lightly beat the egg and water until just combined.
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5
Slowly mix in the cake flour, being careful not to overmixthe batter should be thick and slightly frothy, and contain some small lumpy bits of flour.
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6
Add more cake flour if the batter is too watery.
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7
Fold in the carrot, mushrooms, onion, mitsuba, shrimp, and scallops and lightly coat with the batter.
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8
With a large metal spoon, gently slide one-fourth of the mixture into the hot oil, taking care to keep it formed in a small patty.
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9
Add a second spoonful and cook both patties for 1 1/2 minutes before flipping and cooking for an additional 1 1/2 to 2 minutes, or until the batter is lightly caramelized and the seafood is cooked through.
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10
When you notice the bubbles that appear on the surface of the oil getting smaller and decreasing, and see the patties float to the top, youll know theyre done.
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11
Remove the patties from the oil and set on a paper towellined tray.
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12
Repeat with the remaining mixture to create 2 more kaki-age patties.
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13
Cook the soba noodles in the boiling water until al dente, about 1 minute for fresh noodles, or 4 to 5 minutes for dried noodles.
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14
Drain well.
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15
To serve, divide the soba noodles among 4 bowls.
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16
Top each with 1 1/4 cups of the hot broth and 1 kaki-age patty.
