Tempura Udon

Name: Tempura Udon
Yield: Serves 4 servings
Ingredients: 4 packs frozen udon noodles; 2 onions; 1 carrot; 1 burdock root; 1 1/4 cups all-purpose flour (about 160 grams); 1 egg; 3/4 cup cold water (200 ml); 6 1/3 cups dashi stock (about 1500 ml); 1 piece kombu (dried kelp); 5 tablespoons sake; 3 1/2 tablespoons soy sauce; 2 1/2 tablespoons mirin

ゆみぞうくん @cook_40123395

Tempura udon is delicious! The inspiration for this recipe: I made tempura with leftovers.

ゆみぞうくん @cook_40123395

Tempura udon is delicious! The inspiration for this recipe: I made tempura with leftovers.

Saved

Ingredients

Serves 4 servings

4 packsfrozen udon noodles
Kakiage (mixed vegetable tempura)
2onions
1carrot
1burdock root
1 1/4 cupsall-purpose flour (about 160 grams)
1egg
3/4 cupcold water (200 ml)
Dashi broth
6 1/3 cupsdashi stock (about 1500 ml)
1 piecekombu (dried kelp)
5 tablespoonssake
3 1/2 tablespoonssoy sauce
2 1/2 tablespoonsmirin

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Steps

1

Make dashi by soaking the kombu in water and heating it gently.
2

Once the dashi is ready, add the seasonings (sake, soy sauce, mirin).
3

Slice the burdock root for the kakiage and soak it in water to remove bitterness.
4

Slice the onions and carrot. If you have green vegetables, add them for color, but today I’m just using what’s in the fridge.
5

Add the sliced vegetables to the tempura batter and mix well.
6

When frying the kakiage, slide it into the hot oil using a wooden spatula or similar tool.
7

The kakiage may not look colorful, but it’s ready.
8

Place the kakiage on top of the udon to finish your tempura udon.