Photograph of the finished Tempura udon

Japan · Mì udon tôm tempura

Tempura udon

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 1.9 lb
  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Dried flounder Dried flounder 2.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4

Method

  1. 1 Peel the shrimp, leaving the tails intact, then make three incisions along the belly to straighten them when frying.
  2. 2 Mix the flour with ice water and egg yolk, then stir very lightly; the dry flour streaks should remain.
  3. 3 Using less mixing and ice water are two conditions that result in a light, crispy tempura crust instead of a thick, sticky one.
  4. 4 Fry the shrimp at 180 degrees for 90 seconds, then remove and let them stand on a rack to drain the oil.
  5. 5 Cook the kombu broth with dried halibut, then season with soy sauce and mirin.
  6. 6 Boil the udon noodles for 10 minutes, pour in the broth, and then place the tempura shrimp on top right before serving to keep the shells crispy.

With an appliance

  • Air fryer 40 min

    Replace step 4: coat with breadcrumbs, then spray with oil and cook in a hot air fryer at 200 degrees for 8 minutes; the crust is different from tempura, deep-fried but still crispy.

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