Tempura Udon Recipe

All-purpose flour: The base for the tempura batter.

Cold water: Helps create a light and crispy tempura.

Egg: Adds richness to the tempura batter.

Salt: Enhances the flavor of the tempura.

Vegetable oil: Used for frying the tempura.

Udon noodles: Thick, chewy noodles that are the base of the dish.

Dashi broth: A flavorful Japanese stock that forms the soup base.

Soy sauce: Adds umami and saltiness to the broth.

Mirin: A sweet rice wine that balances the flavors in the broth.

Sugar: Adds a touch of sweetness to the broth.

Green onions: Fresh garnish that adds a pop of color and flavor.

When preparing tempura batter, ensure that the water is ice-cold. This helps create a light and crispy texture. Additionally, avoid overmixing the batter; a few lumps are perfectly fine and will contribute to the desired crispiness.

• all-purpose flour - Substitute with rice flour: Rice flour will give the tempura a lighter and crispier texture, which is more traditional for tempura batter.

• cold water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier due to the carbonation.

• large egg - Substitute with club soda: If you prefer a vegan option, club soda can help achieve a similar light and airy batter.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• fresh or frozen udon noodles - Substitute with soba noodles: Soba noodles can provide a different but equally delicious texture and flavor.

• dashi broth - Substitute with chicken broth: If you can't find dashi, chicken broth can be used, though it will alter the flavor profile slightly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a pop of color.

• Allow the tempura to cool completely before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled tempura in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the tempura in the refrigerator for up to 2 days. For longer storage, consider freezing.
• For freezing, lay the tempura pieces on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to use, reheat the tempura in an oven at 375°F (190°C) for about 10-15 minutes or until crispy.
• For the udon noodles, store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat the udon noodles, immerse them in boiling water for a minute or microwave with a splash of water to prevent drying out.
• The dashi broth can be stored separately in an airtight container in the refrigerator for up to 3 days.
• For freezing the dashi broth, pour it into freezer-safe containers or ice cube trays for easy portioning. Freeze for up to 3 months.
• When ready to serve, thaw the dashi broth in the refrigerator overnight or reheat directly from frozen over low heat.
• Combine the reheated udon noodles and dashi broth in bowls, then top with reheated tempura and fresh green onions before serving.

• Preheat your oven to 375°F (190°C). Place the tempura on a baking sheet lined with parchment paper. Bake for 10-15 minutes until crispy, flipping halfway through.
• For the udon noodles, bring a pot of water to a gentle boil. Submerge the noodles for 1-2 minutes until heated through. Drain and set aside.
• Reheat the dashi broth in a pot over medium heat until it reaches a gentle simmer. Do not let it boil vigorously to maintain its delicate flavors.
• Combine the reheated udon noodles and dashi broth in a bowl. Top with the crispy tempura and garnish with freshly sliced green onions.
• Alternatively, you can use a microwave to reheat the udon noodles and dashi broth. Place the noodles in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 1-2 minutes. Heat the broth separately in a microwave-safe container for 2-3 minutes until hot. Combine and top with reheated tempura.
• For an extra touch, you can lightly spray the tempura with a bit of vegetable oil before reheating in the oven to enhance its crispiness.

• Mixing bowl: Use this to prepare the tempura batter by combining flour, cold water, egg, and salt.

• Whisk: This helps to gently mix the tempura batter without overmixing.

• Frying pan: Heat the vegetable oil in this to fry the tempura.

• Paper towels: Use these to drain excess oil from the fried tempura.

• Pot: Bring the dashi broth to a boil in this.

• Measuring cups: Measure out the flour, water, soy sauce, and mirin accurately with these.

• Measuring spoons: Use these to measure the salt and sugar.

• Tongs: These are useful for dipping vegetables or shrimp into the batter and placing them in the hot oil.

• Strainer: Drain the cooked udon noodles with this.

• Knife: Slice the green onions with this.

• Cutting board: Use this as a surface to slice the green onions.

• Serving bowls: Divide the cooked udon noodles into these before pouring the broth and adding the tempura.

Prepare ingredients in advance: Chop and measure all ingredients before starting to cook to streamline the process.

Use pre-made dashi broth: Save time by using store-bought dashi broth instead of making it from scratch.

Cook noodles ahead: Boil the udon noodles in advance and store them in the fridge to save time during assembly.

Batch fry tempura: Fry all tempura at once and keep them warm in the oven while you prepare the rest of the dish.

Simplify toppings: Use pre-sliced green onions and other ready-to-use toppings to cut down on prep time.