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Tempura Udon 1

Tempura Udon

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

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.


Scale

Ingredients

Udon

  • 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
  • salt

Tempura Batter

  • 1 cup of flour
  • 1 tbsp corn-starch
  • 1½ cup ice cold water
  • 1 tsp baking powder
  • ½ tsp salt

Tempura

  • 12 pcs prawns, shelled and deveined
  • 2 pcs sweet potatoes, sliced
  • oil for deep frying

Dipping Sauce


Instructions

Udon

  1. In a pot combine dashi, soy sauce, mirin, sake and salt bring to a boil then reduce to simmering heat, cook for 3 minutes.
  2. Place udon in bowls then ladle hot soup into the bowls. Top with spring onions and shichimi togarashi.

Tempura

  1. In a big mixing bowl add ice cubes and place a smaller bowl on top.
  2. Mix all batter ingredients lightly on the smaller bowl, just enough to make the flour moist, do not over mix.
  3. Heat oil to 180C in a deep fryer.
  4. 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.
  5. Scoop out everything in the fryer, place in a towel lined plate then cook the remaining ingredients.
  6. Mix sauce ingredients together then serve it with freshly cooked tempura.

Tempura Udon

  1. Serve tempura on top of udon noodle soup or if you don’t want it soggy just serve tempura on the side.

Notes

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.