Tenzaru Udon Or Soba Recipe

Name: Nagomi Japanese Restaurants Tenzaru Udon Or Soba Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz udon noodles (or soba noodles if preferred); 2 each large shrimp, peeled, deveined, tails on; 1 cup tempura batter mix; 4 cups ice for ice bath; 2 tbsp shredded nori (thin strips); 1 cup julienned cucumber; 1 cup julienned carrot; 2 tbsp thinly sliced scallions; 0.5 cup grated daikon (optional); 2 cups dashi stock (concentrate reconstituted or homemade); 0.5 cup soy sauce; 0.25 cup mirin; 1 tsp sugar; 1 tsp toasted sesame seeds (optional); 4 cups vegetable oil (for frying); 3 tbsp ice water (very cold, for batter); 0.25 cup all-purpose flour (for dusting shrimp); 1 tbsp cornstarch (optional, for extra crisp)

Inspired by Nagomi Japanese Restaurant

Time45m

Serves2

Cold noodle w / 2p shrimp, & veg

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Noodles & toppings

12 oz udon noodles (or soba noodles if preferred)

2 each large shrimp, peeled, deveined, tails on

1 cup tempura batter mix

4 cups ice for ice bath

2 tbsp shredded nori (thin strips)

1 cup julienned cucumber

1 cup julienned carrot

2 tbsp thinly sliced scallions

1/2 cup grated daikon (optional)

Dipping sauce (mentsuyu) and seasonings

2 cups dashi stock (concentrate reconstituted or homemade)

1/2 cup Aged soy sauce

1/4 cup Mirin

1 tsp sugar

1 tsp toasted sesame seeds (optional)

Tempura fry

4 cups vegetable oil (for frying)

3 tbsp ice water (very cold, for batter)

1/4 cup all-purpose flour (for dusting shrimp)

1 tbsp cornstarch (optional, for extra crisp)

Method

Dipping sauce (mentsuyu)

Combine dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer 1 minute, then remove from heat and cool to room temperature. Refrigerate until cold. If the sauce is too strong, dilute with up to 1/2 cup cold water to taste. Transfer to small individual dipping bowls when ready to serve.

Prepare noodles and vegetables

Bring a large pot of water to a rolling boil. Add the udon (or soba) and cook according to package instructions until al dente (udon ~8–10 min, soba ~4–5 min). Stir occasionally to prevent sticking.

While noodles cook, prepare an ice bath (bowl with ice and cold water). Prepare vegetables: julienne cucumber and carrot, thinly slice scallions, and grate daikon if using. Place vegetables in a bowl in the refrigerator to stay crisp.

When noodles reach desired doneness, reserve 1/4 cup of the cooking water (optional) then drain immediately and transfer noodles to the ice bath to stop cooking. Swish gently until completely cooled, 1–2 minutes. Drain thoroughly in a colander and lightly shake to remove excess water. Arrange cooled noodles on a serving plate or on individual chilled plates, mounding neatly. Sprinkle shredded nori over the top or set nori aside for garnish.

Tempura shrimp and fry vegetables

Heat vegetable oil in a deep pot or deep-fryer to 350–360°F (175–180°C). Maintain temperature for consistent frying.

Pat shrimp dry. Make small incisions along the belly to prevent curling and lightly dust each shrimp with the 1/4 cup flour (mixed with cornstarch if using).

Prepare the tempura batter: place the tempura batter mix in a bowl and add very cold ice water (about 3 tbsp or follow package ratio) gently mixing with chopsticks or a fork until combined; batter should be slightly lumpy and cold — do not overmix.

Dip each dusted shrimp into the batter, letting excess drip off, and carefully lower into the hot oil. Fry 1–2 shrimp at a time so oil temperature remains steady. Fry shrimp 2–3 minutes until batter is light golden and crisp and shrimp are cooked through. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep warm briefly or serve immediately so tempura stays crisp.

If you prefer tempura vegetables, lightly dust thin vegetable strips (carrot, green beans, sweet potato) in flour, dip in batter, and fry 1–2 minutes until crisp and golden. Drain as above.

Assemble and serve

Plating

Place chilled noodles on a serving tray or individual plates. Arrange the two tempura shrimp on the side of the noodles. Neatly place the julienned cucumber and carrot, grated daikon, and sliced scallions beside the noodles. Sprinkle shredded nori and toasted sesame seeds over noodles if using.

Serve the cold dipping sauce in individual small bowls. Each diner dips a small portion of noodles (and optionally a bit of vegetable or shrimp) into the sauce and eats. Provide extra sauce on the side. Enjoy immediately so tempura remains crispy.