Traditional Japanese Tempura Udon

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

Method

1. 01
   Cook the udon noodles according to package instructions, then drain and set aside.
2. 02
   In a pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
3. 03
   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. 04
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. 05
   Dip shrimp and vegetable slices into the tempura batter, allowing excess to drip off, then carefully place in the hot oil.
6. 06
   Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
7. 07
   Divide cooked udon noodles into bowls. Pour hot broth over the noodles.
8. 08
   Top each bowl with crispy tempura shrimp and vegetables.
9. 09
   Garnish with sliced green onions and serve immediately.