Tempura udon

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.