Japanese Tempura Udon
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Tempura Udon

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-500 g Udon noodles (to buy groceries Asia)
- ½ liter of water
- 4 Cups of dashi (usually Udon packets contain a packet of powder to prepare the dashi) or chicken broth
-6 Shrimp
-1 Leek
-1 Egg
-1 Cup cold water
-1 Cup flour
- a few ice cubes
- the oil for frying


Clean the shrimp, remove the head and husk them retaining the tail. Make two or three small incisions on the inside (in legs) to prevent their retreat during cooking. Clean leek and cut it into thin slices. First, prepare the noodles: In a saucepan, boil water and let it cook Udon noodles. Drain well and divide into 2 large bowls. Prepare a tempura batter: In a bowl, beat 1 egg and pour them a cup of cold water. Add flour and stir a little bit (but not too much, there should still be lumps of flour not diluted in water). Add the ice. If udon packets contain a packet of powder for the dashi, simply mix with 4 cups hot water, or prepare a chicken broth. Boil the dashi (or chicken broth), and keep warm. In a fryer or a casserole, put 5cm oil and bring to a temperature frying. Dip one by one shrimp in a tempura batter and fry a few seconds. Drain them on a paper towel. Pour the dashi (or broth) in hot bowls of udon. Turn over the thin slices of leek and shrimp tempuras.