Japanese Udon Noodles with Tempura Shrimp

Ingredients

• 1 pound udon noodles
• 12 pieces large shrimp peeled and deveined
• 2 cups flour sifted
• 1 cup cold water
• 1 teaspoon baking powder
• 1 cup dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups vegetable oil

Instructions

1. 1 Cook the udon noodles according to the package instructions, drain, and set aside.
2. 2 In a saucepan, combine dashi stock, soy sauce, mirin, sugar, and salt. Bring to a simmer over medium heat to make the broth, then keep warm.
3. 3 In a bowl, prepare the tempura batter by mixing sifted flour with baking powder and cold water until just combined. Do not overmix.
4. 4 Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. 5 Dip each shrimp into the tempura batter, allowing excess to drip off, then carefully fry in the hot oil until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
6. 6 Divide the cooked udon noodles into serving bowls.
7. 7 Pour the warm broth over the noodles in each bowl.
8. 8 Top each bowl with 3 pieces of tempura shrimp.
9. 9 Garnish with sliced green onions or nori if desired, and serve immediately.