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Tempura Udon Recipe

Name: Nagomi Japanese Restaurants TEMPURA UDON Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz fresh udon noodles (or frozen, thawed); 4 cups dashi stock (prepared); 3 tbs soy sauce; 2 tbs mirin; 1 tsp sugar; 1 tsp salt; 3 tbs all-purpose flour; 3 tbs cake flour (or more AP flour); 3 /4 cup ice cold sparkling water (or ice water); 1 egg (large); 1 tsp cornstarch (optional, for lighter batter); 4 cups vegetable oil (for deep frying); 8 large shrimp, peeled, deveined, tails on (butterflied slightly); 1 sweet potato, peeled and cut into 1/8" slices; 4 shiitake mushrooms, stems removed; 8 green beans or asparagus, trimmed; 1 eggplant, sliced 1/8" (optional); 1 tsp lightly salted flour (for dusting); 2 tbsp thinly sliced scallions; 2 tbsp grated daikon (optional); 1 tsp shichimi togarashi (optional); 1 cup tempura dipping sauce or tentsuyu (optional)

Inspired by Nagomi Japanese Restaurant

Time45m

Serves4

Udon or soba w / tempura

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Ingredients

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Noodles & Broth

12 oz fresh udon noodles (or frozen, thawed)

4 cups dashi stock (prepared)

3 tbs Aged soy sauce

2 tbs Mirin

1 tsp sugar

1 tsp Celtic sea salt

Tempura Batter & Frying

3 tbs 00 bread flour

3 tbs cake flour (or more AP flour)

3 /4 cup ice cold sparkling water (or ice water)

1 egg (large)

1 tsp cornstarch (optional, for lighter batter)

4 cups vegetable oil (for deep frying)

Tempura Vegetables & Shrimp

8 large shrimp, peeled, deveined, tails on (butterflied slightly)

1 sweet potato, peeled and cut into 1/8" slices

4 shiitake mushrooms, stems removed

8 green beans or asparagus, trimmed

1 eggplant, sliced 1/8" (optional)

1 tsp lightly salted flour (for dusting)

Garnishes

2 tbsp thinly sliced scallions

2 tbsp grated daikon (optional)

1 tsp shichimi togarashi (optional)

1 cup tempura dipping sauce or tentsuyu (optional)

Method

Noodles & Broth

Make broth

Combine dashi, soy sauce, mirin, sugar, and salt in a medium pot over medium heat. Bring to a gentle simmer, taste and adjust seasoning. Keep hot over very low heat while preparing other elements.

Cook udon

Bring a large pot of water to a rolling boil. Add udon and cook according to package instructions (fresh ~2–3 minutes, frozen ~3–5 minutes) until heated through and tender. Drain and briefly rinse under warm running water to remove excess starch. Divide udon between 4 bowls (roughly 3 oz each).

Ladle the hot broth over the noodles just before serving (about 1 cup broth per bowl).

Tempura Batter & Frying

Prepare batter

Place 3 tbs all-purpose flour, 3 tbs cake flour, and 1 tsp cornstarch (if using) in a bowl and lightly whisk. In a separate small bowl, beat 1 egg gently. Add the egg to 3/4 cup ice cold sparkling water (or ice water). Pour the liquid into the dry ingredients and stir once or twice with chopsticks or a fork—do not overmix; a few lumps are fine. Keep batter chilled over an ice bath if possible.

Heat oil

In a deep pot or heavy skillet, heat vegetable oil to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a little batter—if it sizzles and rises immediately, the oil is ready.

Prep dredging

Lightly dust shrimp and vegetables with 1 tsp salted flour; this helps the batter adhere. Work in small batches to avoid crowding the oil.

Fry tempura

Dip each piece into the batter to coat lightly, then carefully lower into hot oil. Fry shrimp 2–3 minutes until crisp and just cooked through; fry vegetables 2–4 minutes depending on thickness until crisp and pale golden. Turn as needed so pieces fry evenly. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Keep fried tempura in a warm oven (200°F / 95°C) on a rack to stay crisp while completing remaining batches.

Tempura Vegetables & Shrimp

Prepare items: butterfly shrimp and pat dry; slice sweet potato and eggplant thinly; trim beans/asparagus; wipe mushroom caps. Dust each item lightly with flour before battering.

Fry shrimp and vegetables as directed in the Fry tempura step above. Aim for a light, lacey batter (not thick). Remove excess oil by briefly resting on a wire rack. For presentation, place two pieces of tempura (e.g., 2 shrimp + 2 vegetables) on top of each bowl of udon.

Garnishes

Finish bowls: Sprinkle sliced scallions and a little grated daikon over the udon and broth. Place the hot tempura on top or on a separate plate. Offer shichimi togarashi and tentsuyu for dipping or extra seasoning on the side.