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.
Servings 4
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.
- 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
