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

Method

1. 01
   Cook the udon noodles according to the package instructions, drain, and set aside.
2. 02
   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. 03
   In a bowl, prepare the tempura batter by mixing sifted flour with baking powder and cold water until just combined. Do not overmix.
4. 04
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. 05
   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. 06
   Divide the cooked udon noodles into serving bowls.
7. 07
   Pour the warm broth over the noodles in each bowl.
8. 08
   Top each bowl with 3 pieces of tempura shrimp.
9. 09
   Garnish with sliced green onions or nori if desired, and serve immediately.