Tempura Udon Recipe

Ingredients

• 1 cup Dashi
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 packet Udon noodles
• 2-4 pcs shrimps
• 1 cup flour
• 1 cup iced water
• 1 cup Panko crumbs
• 2-4 slices Narutomaki fish cakes
• 1 tablespoon chopped scallions
• Shichimi tōgarashi

Instructions

Tempura

1. On a chopping board, decapitate and devein the prawns. Then, make three slits on each of them.
2. In a bowl, add the flour and iced water. Then, whisk the mixture briefly. Prepare Panko crumbs in a separate bowl. Dip the prawns into the batter and cover them with Panko crumbs. 
3. Fill a deep pan with oil and heat until 180c. Add the prawns into the oil and fry until golden brown. Once cooked, place them on a paper towel or oil tray to remove excess oil.
4. Place them on a plate and set them aside. We will top the tempura udon bowl with these prawns for serving later. 

Udon

1. In a saucepan with medium heat, add the Dashi stock. Then, add soy sauce and mirin. Bring the soup to a boil.
2. Once it boils, turn off the heat and set it aside.

Udon Noodles

1. In a pot, add some water and add the noodles. Cook according to the instructions on the packaging or let it cook for 1-2 minutes until tender. Drain the noodles and serve in two bowls.
2. Pour the soup over the noodles. Top with shrimp tempuras and narutomaki fish cakes. Garnish with chopped scallions and add a little bit of shichimi for some spice. Enjoy your tempura udon while it’s hot!