Version from Japan
tempura udon — Japan
A Japanese noodle soup of thick udon in hot dashi broth, topped with crisp tempura, usually shrimp, served immediately while the batter is still light.
- 20 min
- Prep
- 15 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Tempura udon is a Japanese noodle dish that sets thick wheat udon noodles in a hot dashi-based broth, finished with a piece of freshly fried tempura placed on top just before serving.
It is reported across Japan in noodle shops and home kitchens alike, appearing as a standard item on udon-shop menus alongside other toppings, and it is closely related to soba versions of the same combination.
To prepare it, a broth is built from dashi stock seasoned with soy sauce and mirin, kept at a gentle simmer while the udon noodles cook separately in boiling water until tender, then drained and added to the hot broth. Tempura — most often a shrimp, though vegetables are also common — is coated in a light, cold batter of flour, cornstarch and ice water and deep-fried just before serving so the coating stays crisp when set over the broth.
Variations depend on what tempura is used and how the broth is seasoned: some versions use a darker, saltier broth typical of eastern Japan, others a lighter one favored in the west, and the tempura itself can be shrimp, kakiage vegetable fritters, or a mix of seasonal vegetables.
Preparation
Bring the dashi stock to a simmer and season it with soy sauce and mirin.
Cook the udon noodles in boiling water until tender, then drain.
Whisk the egg into the ice water, then stir in the flour and cornstarch just until combined, leaving lumps.
Dip the shrimp into the batter and deep-fry them until crisp and pale golden.
Drain the fried shrimp on paper towel.
Divide the cooked udon between bowls and pour the hot broth over.
Place a piece of tempura shrimp on top of each bowl just before serving.
Serve immediately while the tempura is still crisp.
