ReceptnaptárTempura udon
Tempura udon (天ぷらうどん) is one of the best-loved, hearty Japanese noodle soups: thick, soft, chewy udon in a clear dashi-soy broth, topped with crisp tempura. The hot broth slowly softens the tempura crust, so it is best eaten straight away.
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Ingredients
Method
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- Bring the dashi to the boil, add the soy sauce, mirin and salt, simmer for 3–4 minutes and keep warm.
- Make the tempura (see the tempura recipe) and keep it on a rack.
- Cook the udon in boiling water for the time on the packet (about 2–3 minutes fresh, 10 minutes dried) and drain.
- Divide the noodles among deep bowls.
- Pour over the hot broth.
- Lay the tempura on the noodles, sprinkle with spring onion and shichimi, and serve at once while the tempura is crisp.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the tempura separately and add it to the bowl last so it stays crisp.
- Fresh udon is much better than dried.
- The quality of the dashi determines the taste of the soup.
- Kitsune (fried tofu) is also a popular topping instead of tempura.
Frequently asked questions
What is the difference between udon and soba?
Udon are thick wheat noodles; soba are thinner buckwheat noodles.
Vegetarian?
With kombu-shiitake stock and vegetable tempura.
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