Tempura Udon Recipe
Dashi Fish Broth, Shrimp Tempura, Veggie Tempura, Naruto Fish Cake, Wakame Seaweed, Green Onion
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Ingredients
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Dashi Broth & Udon
Shrimp Tempura
Vegetable Tempura
Garnishes & Extras
Method
Dashi Broth & Udon
- 1
Make kombu dashi
Wipe the kombu with a damp cloth (do not remove white powder). Place kombu and 6 cups cold water in a medium pot. Slowly heat over medium until small bubbles appear around kombu (just before boiling), about 8–10 minutes. Remove kombu.
- 2
Add bonito and finish broth
Add 1 cup bonito flakes to the pot, bring to a gentle simmer for 30 seconds, then immediately turn off heat. Let bonito steep 3 minutes, then strain through a fine sieve or cheesecloth into a clean pot or bowl, pressing gently to extract liquid. Discard solids.
- 3
- 4
Prepare wakame
Place 2 tsp dried wakame in a small bowl with 2 tbs warm water to rehydrate for 5 minutes, then drain and set aside.
- 5
Shrimp Tempura
- 6
Prepare shrimp
Pat shrimp dry. Make 3 shallow cuts along the underside (belly) to prevent curling, then lightly score and press to straighten. Toss shrimp with 2 tbs rice flour and 1/2 tsp salt to help batter adhere.
- 7
Make batter
In a bowl, lightly beat 1 cold egg. Add 1 cup tempura flour, then pour about 3 tbs ice-cold sparkling water and stir very briefly — lumps are fine. Keep batter cold (set bowl over an ice bath) and do not overmix.
- 8
Heat oil
Heat vegetable oil in a medium pot to 340–350°F (170–175°C). If no thermometer, test with a little batter — it should sizzle and float immediately.
- 9
Fry shrimp
Dust each shrimp lightly with rice flour, dip into cold batter, letting excess drip off, and carefully lower into hot oil. Fry in batches (2–3 at a time) until golden and crisp, 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining shrimp.
Vegetable Tempura
- 10
Prepare vegetables
Slice sweet potato 1/8" thick, remove mushroom stems, trim green beans. Pat vegetables dry.
- 11
Make vegetable batter
In a bowl, lightly beat half an egg and combine with 1/2 cup tempura flour and about 2 tbs ice-cold sparkling water. Stir briefly; batter should be slightly lumpy and runny.
- 12
Fry vegetables
Using the same oil at 340–350°F (170–175°C), dip vegetables into batter, allowing excess to drip off, and fry in batches until edge is crisp and center cooked (sweet potato 2–3 minutes, mushrooms 1–2 minutes, green beans 1–2 minutes). Drain on a rack.
Assembly & Garnish
- 13
- 14
Add toppings
Place 1 naruto fish cake slice per bowl (or more to taste). Scatter a small handful of rehydrated wakame and 3 tbsp sliced green onions divided among bowls. Sprinkle with toasted sesame seeds and a pinch of shichimi togarashi if using.
- 15
Serve
Serve immediately so tempura stays crisp. Provide extra soy or tempura dipping sauce on the side if desired.