Tempura Udon* Recipe

1. Make broth

In a medium pot, combine 6 cups dashi stock, 3 tbsp light soy sauce, 1.5 tbsp mirin, 1 tbsp sake (optional), 1/2 tsp sugar, and 1/4 tsp salt. Bring to a gentle simmer over medium heat, taste and adjust seasoning so the broth is light, slightly savory and balanced. Keep warm on very low heat while preparing tempura.

2. Cook udon

Bring a large pot of water to a rolling boil. Add udon noodles and cook according to package directions (fresh 2–3 minutes, dried 8–10 minutes) until just tender (al dente). Stir occasionally to prevent sticking. Drain and briefly rinse under warm water to remove excess starch. Divide noodles among 4 serving bowls.

3. Ladle hot broth over the udon in each bowl so noodles are submerged. Scatter sliced scallions over the bowls and keep warm until tempura is ready to serve.

4. Prepare dry and wet components

Place 1 cup all-purpose flour and 1/4 cup cake flour (if using) in a shallow bowl and sift or whisk to combine. Put 1/4 cup cornstarch in a separate shallow dish for dusting. Chill a mixing bowl and have 1.25 cups sparkling ice-cold water with 3 ice cubes ready in the refrigerator until assembly.

5. Make batter

Just before frying, lightly beat 1 egg in a small bowl. Pour the chilled water into the bowl with the egg, stir to combine. Add the wet mixture to the flour mixture and mix briefly with chopsticks or a fork — the batter should remain lumpy and cold; do not overmix. Keep the batter chilled in a bowl set over a larger bowl of ice if your kitchen is warm.

6. If using panko for vegetables, have 1/2 cup panko in a shallow bowl ready to coat immediately after battering for an extra-crispy finish.

7. Prep shrimp and vegetables

Pat shrimp and vegetables dry with paper towels. For shrimp, make 3 shallow slits on the underside and press gently to straighten so they hold a straight shape while frying. Lightly dust shrimp and vegetables in cornstarch (this helps batter adhere).

8. Heat oil

Pour about 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350–360°F (175–182°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately without browning too quickly.

9. Fry tempura (shrimp first)

Working in small batches (do not overcrowd), dip shrimp into the batter, allowing excess to drain briefly, then gently lower into the hot oil. Fry until the batter is pale golden and shrimp are cooked through, about 2–3 minutes. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Sprinkle lightly with 1/2 tsp salt while still hot.

10. Fry vegetables

Fry vegetables in similar small batches. For thicker items like sweet potato, fry 3–4 minutes until tender and pale golden; thinner items like green beans, zucchini, and shiitake will take 1.5–2.5 minutes. For extra-crisp vegetables, after dipping in batter press into panko quickly and then fry until golden. Drain on a rack or paper towels and season lightly with salt.

11. Keep finished tempura warm in a single layer on a low oven rack (about 200°F / 95°C) while you finish remaining batches. Do not stack pieces or they will lose crispness.

12. Assemble udon bowls

Once all tempura is ready, place 2 shrimp and a selection of vegetables on top of each udon bowl (arrange so tempura sits partially above the broth to retain crispness). If desired, place grated daikon on the side or spoon a small amount of tempura dipping sauce over or next to the tempura.

13. Prepare house salad

Toss 4 cups mixed greens, 1/2 cup cucumber slices and halved cherry tomatoes with 3 tbsp sesame dressing just before serving. Divide into 4 small side salad portions.

14. Serve immediately so tempura remains crisp. Offer extra shichimi togarashi or dipping sauce at the table.