Shrimp Tempura Udon Recipe
Recipe information
Make Shrimp Tempura Udon in just 40m. Shrimp tempura, tofu skin, Kamaboko
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Shrimp Tempura
Udon Noodles
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.
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.
Local Coupons
No local coupons found for this recipe's ingredients.