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1
Cook off soba noodles, as any pasta, strain and rinse.
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2
Toss with sesame oil.
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3
In a mixing bowl add ice cubes and 1 egg and scramble with fingers.
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4
Add half of water and baking soda and stir with fingers.
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5
Slowly add flour until it forms a loose batter: do not over work -- flour will not be totally incorporated.
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6
Add pinch of salt.
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7
Bring peanut or corn oil for frying to 350 degrees F. Place shrimp one at a time into batter, coat and place in oil.
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8
Cook until floating and golden, approximately1 to 2 mintutes, depending on size of shrimp.
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9
Salt lightly and place on towel to dry.
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10
Using a rolling mat, place 1 sheet of nori, shiny smooth side down.
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11
Apply one finger tip of wasabi on nori, then start layering vegetables.
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12
Lay leaves of spinach on lower half of sheet and place carrots, squash, then 2 shrimp on next,tails facing outward.
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13
Finish with a layer of soba noodles, red cabbage and scallions.
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14
Take bottom edge of nori sheet and begin to roll sheet.
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15
When you can tuck the edge on first rotation, bring the mat up to help finish rolling.
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16
Using one hand, hold top of nori to keep roll tight.
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17
With the other hand pull gently as you roll.
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18
When 1/2-inch from top, place water on finger tips and dampen slightly top edge of nori.
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19
This will help nori to adhere to itself.
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20
Place aside with finished edge side down.
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21
Repeat this process, then slice into bite- size pieces.
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22
Plate and garnish with julienne shiso, sesame seeds and soy sauce.
