Japan

Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 天ぷらうどん♪

A picture of Tempura Udon.

Tempura Udon

花時計咲いた @cook_40128399

These days, people often call this 'kakiage udon.' When I was a child, tempura udon or soba at standing noodle shops looked just like this. About this recipe: I first learned that soba with a big shrimp tempura on top was called 'tempura soba' when I was around 20, in Asakusa.

These days, people often call this 'kakiage udon.' When I was a child, tempura udon or soba at standing noodle shops looked just like this. About this recipe: I first learned that soba with a big shrimp tempura on top was called 'tempura soba' when I was around 20, in Asakusa.

Tempura Udon

花時計咲いた @cook_40128399

These days, people often call this 'kakiage udon.' When I was a child, tempura udon or soba at standing noodle shops looked just like this. About this recipe: I first learned that soba with a big shrimp tempura on top was called 'tempura soba' when I was around 20, in Asakusa.

These days, people often call this 'kakiage udon.' When I was a child, tempura udon or soba at standing noodle shops looked just like this. About this recipe: I first learned that soba with a big shrimp tempura on top was called 'tempura soba' when I was around 20, in Asakusa.

Saved

Ingredients

1/2 packfrozen udon noodles
1 piecestore-bought kakiage (mixed vegetable tempura)
Chopped green onions, to taste
For the broth*
Mentsuyu (noodle soup base)
Dashi granules
Mirin

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Steps

1

For extra crispiness, heat the store-bought kakiage in a toaster oven until it’s hot and crunchy.
2

Simmer the broth and udon noodles together in a small pot.
3

Top with shichimi togarashi (Japanese seven spice) or your favorite seasoning.

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Cooksnaps

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花時計咲いた @cook_40128399

Published in the US on September 28, 2025 14:01

40代　♂　シングル

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