Hokkaido-Style Tempura Udon

Name: Hokkaido-Style Tempura Udon
Yield: Serves 1 serving
Ingredients: 1 serving udon noodles; 1 piece salmon (fresh or salted); 1 tablespoon corn (canned); 1/2 potato; 1 green onion (scallion); as needed Cooking oil,; as needed Tempura batter mix (or all-purpose flour),; About 2 tablespoons mentsuyu (noodle soup base); 1 tablespoon butter; 1 teaspoon kombu dashi granules; 1 pinch black pepper; 1 pinch ichimi togarashi (Japanese chili powder)

平中なごん @cook_40359144

A Hokkaido-inspired tempura udon topped with salmon, corn, and potato tempura.
Recipe background:
Last time, I made a soba version, so this time I tried making a Hokkaido-style tempura udon with salmon, corn, and potato tempura! The salmon, corn, and potato tempura are delicious on their own, and the butter-flavored noodle soup pairs perfectly with the udon.

Saved

Ingredients

Serves 1 serving

1serving udon noodles
1 piecesalmon (fresh or salted)
1 tablespooncorn (canned)
1/2potato
1green onion (scallion)
as neededCooking oil,
as neededTempura batter mix (or all-purpose flour),
About 2 tablespoons mentsuyu (noodle soup base)
1 tablespoonbutter
1 teaspoonkombu dashi granules
1 pinchblack pepper
1 pinchichimi togarashi (Japanese chili powder)

Saved

Steps

1

Thinly slice the potato. Slice the green onion into thin rings.
2

Add enough cold water to the tempura batter mix (or all-purpose flour) and lightly stir. Do not overmix; it's best if the batter is a little lumpy.
3

Pour plenty of oil into a frying pan or pot and heat to the proper temperature for frying.
4

Dip the salmon, corn, and potato into the batter from step 2, then fry in the oil. Fry until the coating is golden brown, then drain excess oil on paper towels.
5

Dilute the mentsuyu with hot water in a pot until you have enough to fill a bowl about 80%. Add the kombu dashi granules and butter, then bring to a gentle boil.
6

Cook the udon noodles according to package instructions.
7

Place the cooked udon noodles in a bowl, pour the hot soup from step 5 over them, top with the tempura from step 4 and sliced green onion. Sprinkle with black pepper and ichimi togarashi if desired.

Saved

Cooksnaps

Saved

平中なごん @cook_40359144

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

ぜんぜん稼げてないモノカキの「三文にも満たない文士」（ファンタジー〜純文学まで、無料で読めるWeb小説をオールラウンドに多数あげてます。作品にご興味ある方は「平中なごん」で検索）。未知の味を求めて、今までになかったような創作料理を作ることも趣味でやっております。そんな創作料理の紹介や拙著の朗読をする「なごんちゃんねる」をYouTubeでも配信中☆歴史・民俗、博物館・美術館、怪談なんかも好き♪

Similar Recipes

More Recipes

Instant dahi wada

chef Nidhi Bole
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)

Nikita Singhal
Fish gravy, 🐟

Kulsoom Bukhari
Meetha Paratha

culinarycubit
Mother’s Day Jam Rollers 🌸

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)

ANANYA BHATTACHARYA
Keto Pizza Waffle

Ryan
Gharaiba

Ryan
Fruit Chutney

Sudipa Gope
Dal Khichdi

Shruti Sriram
Sharon's Garlic butter noodles with shrimp

Sharon Ellis
Roasted Chicken with Mushrooms and Red Onions

Ricardo
Simple Sloppy Joe

Simple and fast cooking recipe
California Farm Tapas: Patatas Bravas

Hobby Horseman
Baked Beans and Sardine

Simple and fast cooking recipe
Chinese style salt & pepper chicken & chips for Ninja Foodi

AndyB77
Guvar nu shak/Gujrati Style Guvarfali ki sabzi/Guar subzi

Poonam N Jhaveri
Salmon and spring greens

Kate Carless
Fresh Figs or Anjeer Burfi

ZMA
Ponnugulu (leftover idli batter)

Darshana Patel
Bottlegourd Raita

Aruna Thapar
Roast sesame fish with cabbage

Namrata sarmah
Creamy Mango Shake

Aruna Thapar
Sooji Halwa

Neha's Kitchen
Gulkand Sewaiya

Chef Tripti Saxena