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Japanese Tempura Udon
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Recipe for Tempura udon

Crispy battered shrimp and vegetable tempura over Japanese rice noodle (udon) with umami soup base. Top with some scallion for a light and tasty treat.
Course Entree
Cuisine Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Victoria

Ingredients

  • 1 lb udon noodles
  • 1 cup shiitake mushroom
  • 8 Tbsp mirin
  • 8 Tbsp soy sauce
  • 1 Tbsp mushroom seasoning
  • 1/2 cup chopped scallion
  • Japanese fish cake optional
  • 8 shrimps
  • Assorted vegetable
  • 1 qt oil for deep frying

Tempura mix

  • 1 egg yolk
  • 1 cup icy cold water
  • 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • ½ tsp baking powder
  • ¼ tsp curry powder

Dashi stock

  • 8 cups water
  • 4 strips Kombu 40-50grams
  • 1 cup bonito flakes

Instructions

Udon soup

  • Put kombu and water into a stock pot and let soak for 30 minutes to an hour (or you can soak them the night before).
  • Heat the stock pot on medium heat, when the content is hot enough just before boiling ( do not boil or it gets bitter), remove the kombu.
  • Now add mushroom seasoning and bonito and simmer for 10 minutes.
  • Turn off heat, let sit 10 minutes to cool down and strain away any residue (e.g. bonito).
  • Add mirin, soy sauce and shiitake to stock pot. Bring to boil and then simmer until serving.

Tempura

  • Peel and de-veined all the shrimps but leave the tails on. Arrange on flat surface with some heavy thing on top to flatten/straighten shrimps a bit.
  • Wash and cut all vegetable that are used for tempura.
  • In a large container mix all ingredients of the tempura mix.
  • Dredge all the shrimps and vegetable pieces in this dry mixture so that all shrimps are coated evenly, dust off excess powder.
  • Pour 1 cup of icy cold water into the remain batter mix, whisk to smooth.
  • Dip all the powder-coated shrimps and veggies into the batter.
  • Turn on your deep fryer or use a deep sauce pan with a quart of oil..
  • Deep fry all battered shrimps and vegetable piece until golden crispy.
    Deep fry shrimps and vegetable
  • Transfer to parchment paper/towel to allow excess oil dripping.

Serve

  • Prepare udon per package instruction.
  • Get enough udon in a bowl, arrange sliced fish cake and sliced shiitake.
  • Pour udon soup over, then top with tempura shrimps and veggies.
  • Finally, sprinkle some chopped scallion all over.
  • Tempura udon is now ready, enjoy