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 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4
Author Victoria
Ingredients
1lbudon noodles
1cupshiitake mushroom
8Tbspmirin
8Tbspsoy sauce
1Tbspmushroom seasoning
1/2cupchopped scallion
Japanese fish cakeoptional
8shrimps
Assorted vegetable
1qtoil for deep frying
Tempura mix
1egg yolk
1cupicy cold water
3/4cupall purpose flour
1/4cupcornstarch
½tspbaking powder
¼tspcurry powder
Dashi stock
8cupswater
4strips Kombu40-50grams
1cupbonito 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.
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.