Super Easy Tempura Udon

Name: Super Easy Tempura Udon
Yield: Serves 1 serving
Ingredients: 1 little water (for tempura batter); 1 little all-purpose flour; 1 little vegetable oil; 1/4 carrot; 1 2/3 cups water (about 400 ml); 2 2/3 tablespoons mirin-style seasoning (about 40 ml); 1/2 ounce dashi powder (about 13 grams); 1 little bonito flakes

クックC7P0F6☆ @cook_40187118

This is a simple recipe for making tempura udon. I’ve made a few changes to the steps. Background: I often make this whenever I have udon noodles on hand.

◆ After frying, the oil will be hot, so be sure to place the oil pot on a trivet and handle with care. Do not pour used oil down the drain.

This is a simple recipe for making tempura udon. I’ve made a few changes to the steps. Background: I often make this whenever I have udon noodles on hand.

◆ After frying, the oil will be hot, so be sure to place the oil pot on a trivet and handle with care. Do not pour used oil down the drain.

クックC7P0F6☆ @cook_40187118

This is a simple recipe for making tempura udon. I’ve made a few changes to the steps. Background: I often make this whenever I have udon noodles on hand.

◆ After frying, the oil will be hot, so be sure to place the oil pot on a trivet and handle with care. Do not pour used oil down the drain.

This is a simple recipe for making tempura udon. I’ve made a few changes to the steps. Background: I often make this whenever I have udon noodles on hand.

◆ After frying, the oil will be hot, so be sure to place the oil pot on a trivet and handle with care. Do not pour used oil down the drain.

Saved

Ingredients

Serves 1 serving

1serving udon noodles
1little water (for tempura batter)
1little all-purpose flour
1little vegetable oil
1/2onion
1/4carrot
1 2/3 cupswater (about 400 ml)
2 2/3 tablespoonsmirin-style seasoning (about 40 ml)
1 1/3 tablespoonssoy sauce (about 20 ml)
1/2 ouncedashi powder (about 13 grams)
1little bonito flakes

Saved

Steps

1

Peel the onion and carrot. Cut the onion into wedges and the carrot into thin quarter slices. Place them in a bowl, add a little flour and water, and mix to coat evenly.
2

Pour vegetable oil into a pot for frying and heat it up. Once the oil is warm, carefully drop in the coated vegetables in small clusters for tempura.
3

Fry until golden brown and crispy.
4

In a separate pot, add 1 2/3 cups water (about 400 ml), mirin-style seasoning, soy sauce, and dashi powder. Heat until warm, then add the udon noodles.
5

Once the noodles are heated through, turn off the heat, add bonito flakes, and stir. Place the udon in a bowl, top with the tempura, pour the broth over, and serve.