Tempura Udon Recipe

Tempura Udon Recipe
Serves 1

  -4 - 5 pieces of mixed vegetables and shrimp tempura, per person. Recipe for tempura is available here. Otherwise, as a short-cut, leftover tempura or take-out tempura may be substituted for homemade.
  -1 package of frozen sanuki style udon noodles, per person
  -Water for boiling the udon noodles.
  -4 c water (or substitute with homemade dashi and omit dried bonito dashi powder listed in the ingredients below)
  -1 tablespoon dried bonito (katsuo) dashi powder
  -1/4 soy sauce (shoyu)
  -1/3 cup mirin (sweet cooking sake)
  -1 teaspoon granulated sugar (optional)
  -1 green onion stalk, sliced for garnish (optional)
  -3 slices red (pink) fish cake (kamaboko) for garnish (optional)
  -Japanese 7-spice chili seasoning (shichimi togarashi) for garnish (optional)

1. Use leftover tempura or make tempura from shrimp, sweet potato and other vegetables. Dip ingredients in flour batter then dip in bread crumps then deep fry in oil until cook. Set tempura aside.
2. In a medium pot, bring water to boil and cook frozen udon noodles for 1 to 2 minutes until tender. Drain the noodles well. Separate noodles into two portions and serve in large Japanese-style soup bowls.
3. Next, make the udon soup. In a separate medium pot, combine water and dried dashi powder mixture (or use homemade dashi using the recipe available here) over medium - high heat. Next add soy sauce and mirin and bring to a boil. Taste the udon soup. Optionally, a teaspoon of sugar may be added but is not necessary. Adjust the taste of the broth if necessary, by adding more soy sauce if desired. Turn off heat.
4. Ladle hot broth over the udon noodles, top with crisp tempura. Garnish with green scallions and fish cake. 

Serve and enjoy this delicious Authentic Japanese Food Recipe – Tempura Udon


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