Chicken, Veg Tempura Udon Recipe

Prepare oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2-3 inches (roughly 6 cups). Heat over medium-high until it reaches 340-360°F (170-180°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Make batter

In a medium bowl, whisk the egg lightly. Add the ice-cold sparkling water. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and 1/2 tsp salt. Just before frying, pour the wet mixture into the dry and briefly mix with chopsticks or a fork — do not overmix; small lumps are fine. Batter should be thin and slightly lumpy. Keep batter chilled in a bowl set over another bowl with ice if ambient temperature is warm.

Fry tempura

Working in small batches, dust chicken and vegetables lightly with a little flour (this helps batter adhere). Dip each piece into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry vegetables 1.5–3 minutes depending on thickness (sweet potato and broccoli on the longer side), and chicken 2–3 minutes until golden and just cooked through. Avoid overcrowding; maintain oil temperature between 320–360°F. Remove pieces with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep fried items warm in a low oven (200°F / 90°C) on a tray if making ahead.

Prepare ingredients: Slice chicken thinly across the grain (about 1/8–1/4" thick) so it fries quickly. Slice sweet potato and zucchini into even pieces as described. Trim and halve shiitake if large; cut broccoli into small florets. Pat all items dry with paper towels to reduce oil sputtering and help batter stick. Lightly dust each piece with flour right before dipping into batter. Fry items as directed in the 'Tempura Batter & Frying' section, grouping similar cook times together (e.g., mushrooms, zucchini, broccoli together; sweet potato slightly longer; chicken separately).

Make broth: In a medium saucepan, bring 6 cups dashi stock to a gentle simmer. Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and 1/2 tsp salt. Taste and adjust: it should be balanced between savory and slightly sweet. Keep at a low simmer while you cook the noodles.

Cook noodles: If using fresh or frozen udon, cook according to package instructions (usually 1–3 minutes in rapidly boiling water). If using dried, cook 8–10 minutes or until tender. Drain and rinse briefly under hot water to remove excess starch and warm them, or directly transfer briefly into the simmering broth to heat through for 30–60 seconds before assembling.

Assemble bowls: Divide cooked udon between 2-3 large bowls (recipe yields 2–3 servings — see servings). Ladle hot broth over the noodles (about 1 to 1.25 cups broth per bowl). Arrange freshly fried tempura pieces on top of each bowl — typically 4–6 pieces per serving, mixing chicken and vegetables.

Finish & serve: Sprinkle sliced scallions, nori strips, and toasted sesame seeds over each bowl. If desired, add a small pinch of grated fresh ginger and a light dusting of shichimi togarashi for heat. Serve immediately so tempura remains crisp. Provide a small dipping dish of tentsuyu (optional): mix 2 tbsp dashi or water, 1 tbsp soy sauce, 1 tbsp mirin if guests want to dip tempura separately.