Tempura Udon is a Japanese dish of thick wheat chewy udon noodles served in a savoury hot broth topped with crispy tempura vegetables and shrimp.
- 2 packs single serve udon, cooked according to package instructions
- 4 cups dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tsp grated ginger
- 1 stalk spring onion, chopped
- shichimi togarashi
- 1 cup of flour
- 1 tbsp corn-starch
- 1½ cup ice cold water
- 1 tsp baking powder
- ½ tsp salt
- 12 pcs prawns, shelled and deveined
- 2 pcs sweet potatoes, sliced
- oil for deep frying
- In a pot combine dashi, soy sauce, mirin, sake and salt bring to a boil then reduce to simmering heat, cook for 3 minutes.
- Place udon in bowls then ladle hot soup into the bowls. Top with spring onions and shichimi togarashi.
- In a big mixing bowl add ice cubes and place a smaller bowl on top.
- Mix all batter ingredients lightly on the smaller bowl, just enough to make the flour moist, do not over mix.
- Heat oil to 180C in a deep fryer.
- Now dip 1 prawn or sweet potatoes at a time in the cold batter into the fryer. Cooking 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked. Cook for no more than 1 minute or until it is light brown in colour.
- Scoop out everything in the fryer, place in a towel lined plate then cook the remaining ingredients.
- Mix sauce ingredients together then serve it with freshly cooked tempura.
- Serve tempura on top of udon noodle soup or if you don’t want it soggy just serve tempura on the side.
For the noodles it was a hit and miss for me, but the best ones I tried so far were the frozen ones, they are almost similar to the fresh ones you get from the good restaurants, less the hassle of making of course.