Kakiage Tempura Udon

Name: Kakiage Tempura Udon
Yield: Serves 2 servings
Ingredients: 2 packs frozen udon noodles; 1/2 medium onion; 1/2 burdock root; 1/2 medium carrot; 1 cup (200 ml) all-purpose flour; 1/2 cup (130 ml) water; 1 pinch salt; Vegetable oil, for frying; 3 1/3 cups (800 ml) water; 3 1/2 tablespoons (50 ml) soy sauce; 3 1/2 tablespoons (50 ml) sake (Japanese rice wine); 3 1/2 tablespoons (50 ml) double-concentrated mentsuyu (noodle soup base)

さくらんぼ⭐ @cook_40060798

I made this by combining leftover ingredients. Kakiage tempura goes perfectly with udon noodles! Even with just a few ingredients, this recipe makes a hearty meal. I made and ate it right away!

さくらんぼ⭐ @cook_40060798

I made this by combining leftover ingredients. Kakiage tempura goes perfectly with udon noodles! Even with just a few ingredients, this recipe makes a hearty meal. I made and ate it right away!

Saved

Ingredients

Serves 2 servings

2 packsfrozen udon noodles
1/2medium onion
1/2burdock root
1/2medium carrot
1 cup (200 ml)all-purpose flour
1/2 cup (130 ml)water
1 pinchsalt
Vegetable oil, for frying
3 1/3 cups (800 ml)water
3 1/2 tablespoons (50 ml)soy sauce
3 1/2 tablespoons (50 ml)sake (Japanese rice wine)
3 1/2 tablespoons (50 ml)double-concentrated mentsuyu (noodle soup base)

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Steps

1

Julienne the onion, burdock root, and carrot. Mix them together with the flour, water, and salt to make the kakiage batter. In a separate pot, combine the water, soy sauce, sake, and mentsuyu, and heat until warm.
2

Bring a large pot of water to a boil. Add the frozen udon noodles and cook until heated through. Drain well and place the noodles in serving bowls.
3

Heat vegetable oil to about 320°F (160°C). Scoop the kakiage mixture with a spatula and carefully drop into the oil. Fry until both sides are crispy and golden brown.
4

Pour the hot soup over the udon in each bowl, top with the kakiage tempura, and serve.