Traditional Japanese Tempura Udon

Name: Traditional Japanese Tempura Udon
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz udon noodles; 4 cups dashi stock; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon sugar; 2 stalks green onions (sliced); 1 cup flour (sifted); 1 cup cold water; 1 egg large (beaten); 8 pieces shrimp (peeled and deveined); 1 cup vegetables (sliced; e.g., sweet potato, carrot); 2 cups vegetable oil (for frying)

StandardJapaneseLunch|DinnerComfort FoodAsianTraditional

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 620 CAL/SERV

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Overview

A comforting and savory bowl of udon noodles served with crispy tempura, perfect for a warming meal.

Macronutrients per serving

128

grams

Protein

22.0g 17%

Fat

24.0g 19%

Carbs

82.0g 64%

Rich in nutrients

☀️ Vitamin A

15% DV

Important for vision and immune function

☀️ Vitamin B12

25% DV

Essential for blood formation and brain function

🔺 Iron

10% DV

Crucial for oxygen transport in the blood

💧 Omega-3

5% DV

Supports heart health

🌾 Fiber

4 grams

Aids in digestion

Ingredients

Main Ingredients

14 oz udon noodles
4 cups dashi stock
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sugar
2 stalks green onions sliced

Tempura Ingredients

1 cup flour sifted
1 cup cold water
1 egg large beaten
8 pieces shrimp peeled and deveined
1 cup vegetables sliced; e.g., sweet potato, carrot
2 cups vegetable oil for frying

Instructions

1 Cook the udon noodles according to package instructions, then drain and set aside.
2 In a pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
3 While the broth is simmering, prepare the tempura batter by mixing sifted flour, cold water, and beaten egg until just combined. Do not overmix.
4 Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5 Dip shrimp and vegetable slices into the tempura batter, allowing excess to drip off, then carefully place in the hot oil.
6 Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
7 Divide cooked udon noodles into bowls. Pour hot broth over the noodles.
8 Top each bowl with crispy tempura shrimp and vegetables.
9 Garnish with sliced green onions and serve immediately.