Kakiage Udon Recipe

Prepare vegetables

Peel the carrot and sweet potato (if using). Slice the onion in half lengthwise and then thinly slice into half-moons about 1/8" thick. Julienne the carrot into matchsticks roughly the same thickness as the onion. Cut the sweet potato or kabocha into very thin half-moon slices, then into matchsticks if using. Pat all vegetables dry with paper towels to remove excess moisture.

Mix dry and wet batter base

In a medium bowl combine the all-purpose flour, cornstarch, and 1/4 tsp salt. In a separate small bowl lightly beat the egg and then add the ice cold water. Pour the wet into the dry and stir gently just until combined — the batter should be lumpy and cold; do not overmix.

Combine vegetables with batter

Add the prepared vegetables, chopped dried shrimp (if using), and sliced scallions into the batter. Toss gently with a fork or chopsticks to coat. If the mixture seems too wet, add up to 1 tbs more flour; if too dry, sprinkle a little cold water. The goal is that the vegetables stick together in loose clusters when scooped.

Heat oil

In a medium heavy pot or deep skillet add enough neutral oil to reach about 2" depth (around 3 cups). Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily but not brown instantly.

Fry kakiage

Using two spoons or your hands (wet slightly), scoop about 2–3 tbs of the vegetable-batter mixture and shape loosely into a small patty. Carefully slide into the hot oil, frying 2–3 pieces at a time without crowding. Fry for 2–3 minutes per side until golden brown and crisp, adjusting heat to maintain 330–350°F. Remove to a wire rack or paper towels to drain. Repeat with remaining batter. Keep warm in a low oven (200°F / 95°C) if making ahead.

Make dashi (kombu + katsuobushi)

Wipe kombu lightly with a damp cloth (do not remove the white powder). In a 2–3 quart saucepan combine 6 cups water and the kombu. Let sit 30 minutes if possible, then slowly bring to a near simmer over medium heat. Just before it boils (small bubbles around edges), remove kombu. Turn off heat and add the katsuobushi, letting it steep for 3–5 minutes. Strain through a fine sieve or cheesecloth into a clean pot and discard solids.

Season the broth

Return the strained dashi to low heat. Add soy sauce, mirin, sake (if using), and 1/2 tsp salt. Taste and adjust: add a bit more soy sauce for color/saltiness or a pinch more salt if needed. Keep the broth hot but do not boil vigorously.

Cook udon noodles

Bring 8 cups water to a rolling boil in a large pot. Add udon noodles and cook according to package instructions (fresh udon usually 2–3 minutes; frozen 3–5 minutes; dried 8–10 minutes) until tender but still springy. Stir occasionally to prevent sticking. Reserve 1/4 cup of the noodle cooking water, then drain noodles in a colander and briefly rinse under warm water if using fresh to separate strands (do not over rinse — you want some surface starch).

Reheat noodles in broth

Divide cooked udon into 3–4 serving bowls. Bring the seasoned dashi back up to a gentle simmer. Pour about 1.5 cups (adjust to bowl size) of hot broth over the noodles in each bowl to warm them through. If the broth seems too concentrated, add a tablespoon or two of the reserved noodle water to each bowl to loosen the flavor.

Top and serve

Place one or two pieces of warm kakiage on top of each udon bowl. Garnish with thinly sliced scallions, a small mound of grated daikon (if using), and a light sprinkle of shichimi togarashi for heat. Serve immediately so the kakiage retains some crispness while enjoying the hot soup.