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.
