Tempura Udon Recipe 

Ingredients

• 1 cup dashi
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 packet udon noodles
• 2-4 pcs shrimps
• 2-4 slices narutomaki fish cakes
• Shichimi tōgarashi
• 1 tablespoon spring onions green part only
• nori seaweed cut into strips

Tempura batter

• 1 egg white
• 60 g all-purpose flour
• 180 ml water ice cold
• 2 tablespoon cornstarch potato starch
• 2 cup vegetable oil for frying

Cooking Instructions

1. Make 3 slits on the upper and bottom sides of each prawn to lengthen it to a straight line. Then, use a bamboo mat to wrap around each prawn and firmly press (without smashing) down to secure their straight shape.
2. Fill up a pot with vegetable oil for frying. Heat the oil under medium heat until it reaches 160-170°C (320-340°F). Then, reduce the heat to a medium-low to just maintain it within the temperature range.
3. In a bowl, add the egg white, flour and iced water. Then, whisk the mixture briefly until a runny batter is formed. Prepare cornstarch in a separate bowl. Dip the prawn into the cornstarch first, then dip it into the runny and cold batter.
4. Immediately, add the battered prawns into the oil and fry until golden brown. It will take about 1-2 minutes for the prawns to be fried and ready. A good sign is that the prawns will start to float when it is ready.
5. Place the cooked prawns on a plate lined with kitchen towels to remove excess oil. We will top the tempura udon bowl with these prawns for serving later.
6. In a saucepan with medium heat, add the Dashi stock. Then, add soy sauce and mirin. Bring the soup to a boil. Once it boils, turn off the heat and set it aside.
7. In a pot, add some water and add the noodles. Cook according to the instructions on the packaging. Drain the noodles and add them to serving bowls.
8. Pour the soup over the noodles. Top with shrimp tempuras and narutomaki fish cakes. Garnish with chopped spring onions and nori seaweed strips, and add some shichimi for some spice. Enjoy your tempura udon while it’s hot.