Bring a taste of Tokyo into your own kitchen with this authentic Tempura Udon Recipe!
With cooking, I think we sometimes focus too much on the end product and forget to have fun. With this recipe for tempura udon, I assure you that the fun isn’t just in the eating; there is also a lot of fun in the preparation. Keep in mind, this isn’t exactly a simple recipe. There are more than a dozen ingredients and several steps to put this meal together. But that’s part of what makes this an exciting and challenging recipe to try.
Of course, when all is said and done, the food will taste good, too. If you’re a fan of authentic Japanese cuisine, your life will never be the same once you figure out how to make tempura udon at home. It combines noodles, broth, vegetables, and shrimp to create a rich, warm dish bursting with umami flavors. The first time you make it, you won’t believe how good it is—or that you made it yourself!
Is Tempura Udon Healthy?
Though the shrimp in the recipe is a good source of protein and the vegetables add vitamins and minerals, the dish is pretty high in sodium, which may be a concern for some. However, opting for a low-sodium soy sauce or coconut aminos will help bring those sodium levels down. Also, parts of the recipe require deep-frying, which adds fat and calories to any dish. All this to say, tempura udon isn’t for everyone and should be consumed in moderation.
The Right Texture
One of the biggest keys to cooking tempura udon is getting the right texture, especially when it comes to the noodles. To achieve this, rinse the noodles in cold water for ten seconds after cooking. This will help them maintain the best texture. For the tempura batter, ensure you have ice-cold water, not just slightly cold water. This is huge for maintaining a light and crispy texture that will make the dish a success.
How to Make Ahead and Store
The dashi-based broth in this recipe can be made ahead of time and refrigerated for up to 3 days. The noodles can also be cooked in advance and refrigerated for up to 3 days. However, once everything has been put together, this dish is best eaten straight away.
Serving Suggestions
While tempura udon is probably filling on its own, it doesn’t hurt to add a side dish to it. When in doubt, go with something green like a salad, including this Low-Carb Keto Cucumber Salad or a Sunomono Cucumber Salad.
If you’re a big fan of Asian cuisine, I have a few more recipes that might interest you, like Teriyaki Chicken and Kabocha Squash Soup In The Slow Cooker. In the mood for a Japanese breakfast? Then, I’d suggest Okonomiyaki, which is a tasty type of pancake.
Ingredients
- 2 packs single-serve udon noodles
- 4 cups dashi
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup ice-cold water
- 8 shrimp shelled and deveined
- 1 sweet potato sliced
- 1 carrot sliced
- Oil for deep-frying
- 1 tablespoon chopped green onions
- Shichimi togarashi optional
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a pot, bring the dashi, soy sauce, and mirin to a boil. Reduce heat and let it simmer for 6 minutes.
- In a bowl, mix the flour, cornstarch, baking powder, and salt. Add the ice-cold water and stir until just combined to form a batter.
- Heat the oil in a deep frying pan to 350°F. Dip the shrimp and vegetable slices into the batter and fry until golden brown and crispy. Drain on paper towels.
- Divide the cooked udon noodles over two bowls. Pour the hot broth over the noodles.
- Top each bowl with the fried shrimp and vegetables. Garnish with chopped green onions and shichimi togarashi if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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