Photograph of the finished Tanuki udon

Japan · Mì udon vụn tempura Tanuki udon

Tanuki udon

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Flour Flour 240 g
  • Photograph of Dried flounder Dried flounder 72 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Oil Oil 1 l
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Mix the flour with ice water to form a very thin paste, then pour it in a small stream into 180-degree oil.
  2. 2 The water must be ice-cold; a warm paste will make the flour crumbly and sticky, not light and crispy.
  3. 3 Remove the tempura crumbs as soon as they turn light golden brown, then drain them on paper towels.
  4. 4 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
  5. 5 Boil the udon noodles for 10 minutes, then blanch them in hot water and arrange them in a bowl.
  6. 6 Pour the broth over the tempura and sprinkle the crumbled tempura crumbs on top immediately upon serving; sprinkling them too early will cause them to crumble into a paste.

With an appliance

  • Air fryer 42 min

    Replace steps 1–3: lightly dust the dough onto perforated baking paper, spray with a thin layer of oil, then cook in a 200°C air fryer for 7 minutes, stirring at the 4th minute; this is longer than deep frying (about 2 minutes), but with significantly less oil and no need to monitor the pan at 180°C. The resulting crumbs are crispier and drier but less airy and porous. The broth and udon noodles in steps 4–5 remain unchanged.

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