Tempura Udon

14 ingredients
5 steps

Ingredients

  • 16 shrimp unpeeled medium-size fresh
  • 6 cups water
  • 2 udon noodles pkts, 6 oz ea
  • 1 tablespoon dashi soup stock see * Note
  • 1 cup mirin see * Note
  • 2 tablespoons soy sauce
  • 1 cup all purpose flour
  • 1 cup ice water
  • 1 egg
  • 1 egg white
  • 5 cups vegetable oil
  • 1 cup shiitake mushrooms thinly-sliced
  • 1 cup savoy cabbage shredded, see * Note
  • 1 green onions sliced

Directions

  1. 1
    * Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage.
  2. 2
    Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
  3. 3
    Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 minutes. Keep warm.
  4. 4
    Stir together flour and next 3 ingredients. Coat shrimp with mixture. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm.
  5. 5
    Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp.

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