Tempura Udon Recipe

Prep shrimp and vegetables

If using large shrimp, make 3 shallow diagonal slits on the underside (to prevent curling) and gently press so they lie flat. Pat shrimp and vegetables dry with paper towel. Lightly dust shrimp and vegetables with 1 tablespoon all-purpose flour — this helps the batter adhere.

Heat oil

In a deep pot or heavy-bottomed pan, add enough vegetable oil to reach about 3 inches deep (about 1 liter). Heat over medium-high until oil reaches 170–180°C (340–360°F). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface quickly without burning.

Make cold batter

Place 1 cup ice-cold water in a bowl and crack in 1 cold egg. Lightly whisk egg and water just to combine (do not fully homogenize — small streaks are fine). In a separate bowl, sift together 1 cup cake flour (or low-protein flour), 2 tbs cornstarch, and 1 tsp baking powder (optional). Add dry mixture to the egg-water and stir very briefly with chopsticks or a fork — mix just until combined; batter should be lumpy and cold. Keep batter over a bowl of ice if possible to keep it cold.

Fry tempura

Working in small batches (do not overcrowd), dip floured shrimp and vegetables into the batter to coat lightly. Shake off excess briefly and gently place into the hot oil. Fry shrimp about 2–3 minutes until pale golden and crisp; vegetables will take 2–4 minutes depending on thickness. Maintain oil temperature between 170–180°C (340–360°F). Remove with a spider or slotted spoon and drain on a rack or paper towels. Season immediately with a light pinch of salt. Keep tempura warm in a low oven (90–100°C) if needed, but serve as soon as possible for best crispness.

Prepare dashi (if using instant dashi)

If using instant dashi granules, dissolve the appropriate amount in 6 cups hot water according to package directions to make 6 cups of dashi. If making from scratch, soak a 6-inch piece of kombu in cold water for 30 minutes, gently heat to just before simmering, remove kombu, add 1 cup bonito flakes, simmer 30 seconds, then strain to yield about 6 cups.

Season the broth

Combine 6 cups dashi, 3 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp sugar, and 1/2 tsp salt in a saucepan. Bring to a gentle simmer over medium heat and taste. Adjust seasoning with a little more soy or salt if desired. Keep broth hot but not boiling while assembling bowls.

Cook udon

If using fresh or frozen udon, cook according to package instructions (usually 2–4 minutes in boiling water for frozen, shorter for fresh). If using dried udon, cook until just tender. Once cooked, drain and briefly rinse under hot running water (or plunge into warm water) to remove excess starch and to warm. Divide noodles between 4 bowls (one serving each).

Assemble soup

Ladle hot seasoned broth over the udon in each bowl, filling to cover noodles and leave space for tempura. If desired, add a few drops (1/8 tsp per bowl) of sesame oil to the broth for aroma.

Top and serve

Arrange 2 shrimp tempura and a selection of vegetable tempura on top of each udon bowl so they sit partially above the broth (this preserves crispness longer). Sprinkle sliced green onions, grated daikon (if using), and nori strips over each bowl. Offer shichimi togarashi at the table for additional heat. Serve immediately so tempura remains crisp and broth is hot.