Pan-fried ‘Kakiage’ Udon

Name: Pan-fried ‘Kakiage’ Udon
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 thick Spring Onions *OR 1/4 to 1/3 Onion; 60-80 g shelled and deveined Prawns; 2 tablespoons Plain Flour OR Self-Raising Flour; 1 small pinch Salt; 1 Egg *OR 2 to 3 tablespoon Water; 1 tablespoon Oil; 1 serving Cooked Udon; 1/2 cup ‘Mentsuyu’ Sauce *OR see ‘Step 1’; 1/2 cup Water; 1/3 teaspoon Dashi Powder; 1 & 1/2 tablespoon Mirin; 2 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kakiage’ is a type of Tempura made with a variety of chopped OR thinly sliced Vegetables and Seafood. My favourite is Onion and Prawn ‘Kakiage’. The other day, I had a Kitchen accident and I had my face badly burned with hot oil. As I am still a little scared to use a lot of oil, I tried to pan-fry this ‘Kakiage’ just like cooking a pancake. It worked fine, cleaning up was easy, and the dish was yummy.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

1thick Spring Onions *OR 1/4 to 1/3 Onion
60-80 gshelled and deveined Prawns
2 tablespoonsPlain Flour OR Self-Raising Flour
1small pinch Salt
1Egg *OR 2 to 3 tablespoon Water
1 tablespoonOil
1serving Cooked Udon
1/2 cup‘Mentsuyu’ Sauce *OR see ‘Step 1’
‘Mentsuyu’ (Noodle Dipping Sauce)
‘Mentsuyu’ Sauce
1/2 cupWater
1/3 teaspoonDashi Powder
1& 1/2 tablespoon Mirin
2 tablespoonsSoy Sauce

Saved

Steps

10 minutes

1

To make 1/2 cup ‘Mentsuyu’ Sauce, combine the ‘Mentsuyu’ Sauce ingredients in a saucepan and boil for a few minutes. See more details at ‘Mentsuyu’ recipe page. *Note: You can do this process using microwave. Place the ingredients in a heat-proof bowl OR jug, and bring to the boil, then set aside.

‘Mentsuyu’ (Noodle Dipping Sauce)
2

Thinly slice Spring Onions diagonally. If you use Brown Onion, slice it very thinly, so that Onion can be cooked quickly. Cut Prawns into small pieces.
3

In a mixing bowl, combine Flour and Egg (OR Water). Add Spring Onions and Prawns, and mix to combine.
4

Heat Oil in a small frying pan over low heat, form a pancake and cook both sides until cooked through.
5

Heat Cooked Udon Noodles in boiling water. When soft, drain, and place in a serving bowl.
6

Place the ‘Spring Onion & Prawn Kakiage’ on the Udon Noodles, pour the ‘Mentsuyu’ Sauce, and enjoy.