Shrimp Tempura Udon Recipe
Shrimp tempura, tofu skin, Kamaboko
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Ingredients
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Shrimp Tempura
Udon Noodles
Method
Shrimp Tempura Preparation
- 1
Prepare Tempura Batter
In a mixing bowl, combine the tempura batter mix and cold water. Whisk gently until just combined; do not overmix. The batter should be lumpy.
- 2
Heat Oil
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
- 3
Fry Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil.
- 4
Drain Shrimp
Fry the shrimp in batches, cooking for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Udon Noodles Preparation
- 5
Prepare Dashi Stock
In a pot, bring the dashi stock to a simmer over medium heat.
- 6
Season Broth
Add the soy sauce and mirin to the dashi stock, stirring to combine.
- 7
Cook Udon Noodles
Add the udon noodles to the simmering broth and cook according to the package instructions, usually around 8-10 minutes.
- 8
Add Tofu and Kamaboko
Once the noodles are cooked, add the tofu skin and kamaboko to the pot, allowing them to heat through for about 2 minutes.
- 9
Serve
Ladle the udon noodle soup into bowls, and top with green onions and the freshly fried shrimp tempura.