Tempura Udon Recipe

Tempura Udon is Japanese comfort in a bowl: springy udon noodles swimming in a clear, savoury dashi broth, crowned with shrimp tempura so crisp it stays crunchy for the first glorious bites. It is warming, delicate and deeply satisfying.

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Servings

4 servings

Calories

540

Ingredients

• 2 portions fresh or dried udon noodles
• 8 large prawns, peeled with tails on
• 1 litre dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon sugar
• 100 g plain flour
• 1 egg yolk
• 150 ml ice-cold water
• Vegetable oil, for frying
• 2 spring onions, sliced
• 1 sheet nori, cut into strips

Instructions

1. Make the broth by simmering the dashi with soy sauce, mirin and sugar for 5 minutes.
2. Cook the udon according to the packet, drain and rinse briefly under warm water.
3. For the tempura batter, whisk the egg yolk with ice-cold water, then stir in the flour very lightly, leaving lumps.
4. Heat oil to 180°C, dip each prawn in batter and fry for 2 to 3 minutes until pale gold and crisp, then drain.
5. Divide the noodles between warm bowls and ladle over the hot broth.
6. Top each bowl with tempura prawns, spring onions and nori.
7. Serve immediately so the tempura stays crisp against the hot soup.

Pro tips

• Ice-cold water and a lumpy batter are the secrets to light, crisp tempura.
• Do not overcrowd the oil or the temperature drops and the batter turns greasy.
• Keep the broth gentle, never a rolling boil, so it stays clear and delicate.
• Place the tempura on top just before serving so it keeps its crunch.

Frequently asked questions