Tempura Udon

Name: Tempura Udon
Cook time: 45 min
Cuisine: japanese
Ingredients: 2 packs udon noodles; 4 whole shrimp large; 4 slices sweet potato; 1 cup tempura flour mix; 3/4 cup ice water; 3 cups vegetable oil frying; 4 cups dashi stock; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp salt; 1 stalk scallions; 4 slices kamaboko

Thick, chewy udon noodles in a clear dashi broth, topped with crispy shrimp and vegetable tempura.

45mTime

HardDifficulty

2 pplServings

JapaneseCuisine

Ingredients

0 of 12 ingredients checked

Proteins

4 whole Shrimp Large

Produce

4 slices Sweet Potato
1 stalk Scallions

Grains & Starches

2 packs Udon Noodles
1 cup Tempura Flour Mix

Sauces & Oils

3 cups Vegetable Oil Frying
4 cups Dashi Stock
2 tbsp Soy Sauce
1 tbsp Mirin

Spices & Seasoning

1 tsp Salt

Pantry

3/4 cup Ice Water

Other

4 slices Kamaboko

12 items

Instructions

Techniques one tap away on the steps that use them

deep-fryingboiling

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Heat Dashi stock, soy_sauce, mirin, and salt in a pot to make the broth (Kakejiru). Keep hot.

Prepare tempura batter by mixing tempura_flour_mix and ice_water lightly with chopsticks. Do not overmix.

Heat oil to 340°F (170°C). Dip shrimp and sweet_potato in batter and fry until crisp and pale golden.

Drain tempura on a rack.

Cook udon_noodles in boiling water according to package (usually 1 min for frozen). Drain well.

Place noodles in bowls. Pour hot broth over.

Arrange tempura on top (or on side). Garnish with chopped scallions and kamaboko.