Celestial Tempura Udon
Fat, bouncy udon noodles resting in a fragrant, gently sweet dashi broth, crowned with a magnificent shrimp tempura whose batter shatters at first bite into a thousand golden, featherlight flakes. The contrast between the silky broth and the audibly crispy tempura is nothing short of heavenly.
Ingredients
- 14 oz dried udon noodles (or 1.5 lbs fresh/frozen)
- 4 cups dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
+ 12 more ingredients
Instructions
Prepare the broth by combining the dashi stock, soy sauce, mirin, sugar, and salt in a pot. Bring to a gentle simmer and keep warm on low heat.
Score the underside of each shrimp with 3 to 4 shallow cuts across the belly to prevent curling during frying. Pat them completely dry with paper towels.
Prepare the tempura batter by combining the egg yolk and ice-cold sparkling water in a bowl. Add the flour all at once and stir briefly with chopsticks, only 10 to 15 strokes. The batter should be very lumpy with visible dry flour pockets. Do not overmix.
Heat 2 inches of vegetable oil in a deep pot to 350 degrees F. Dredge the shrimp and vegetables lightly in the dry flour, shaking off excess, then dip into the cold batter.
Fry the shrimp for 2 to 3 minutes until the batter is pale gold and crispy. Fry the sweet potato slices and broccoli for 3 to 4 minutes. Drain all tempura on a wire rack.
Cook the udon noodles according to package directions. Drain and divide among four bowls.
Ladle the hot broth over the noodles. Arrange the freshly fried tempura on top, placing 3 shrimp per bowl along with vegetable pieces. Garnish with sliced green onions and shichimi togarashi. Serve immediately before the tempura softens.
Nutrition Estimate
Per serving • Estimated by Blinner AI