Tempura Udon

Crispy tempura paired with udon in a rich dashi broth full of umami flavours.

Tempura udon is actually surprisingly easy to make! This recipe provides simple steps to make a quick tentsuyu (tempura dipping sauce), udon broth, and tempura batter. It is definitely possible to make crispy and non-greasy tempura right in the comfort of your own homes. The key is to have an ice cold batter, as that is what makes the tempura crispy. If the batter is not cold enough, the breading will soak up all the oil and thus, resulting in a soft exterior instead of a crispy one.

You can make your own dashi stock using various ingredients such as kelp, bonito flakes, and anchovies, but today we are going for a shortcut by using dashi powder that you can easily purchase from your asian grocery store.

You can turn basically anything into tempura. I opted for shrimp, kabocha squash, sweet potato, and broccoli as that was what I had in my kitchen!

Ingredients

Tempura Dipping Sauce (Tentsuyu):

• 3/4 cup dashi broth (3/4 cups water + 1 tsp dashi powder)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sugar

Udon Broth:

• 2.5 cups dashi broth (2.5 cups water + 1 heaping tsp dashi powder)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1/2 tsp kosher salt

Tempura Coating:

• 1 cup all purpose flour
• 1 tsp kosher salt

Tempura Batter:

• 1.5 cups frying mix
• 1 cup cold water
• A few ice cubes

Tempura:

• Neutral oil for frying
• 4 slices kabocha squash
• 4 slices sweet potato (thickness of 0.5 cm)
• 4 broccoli florets
• 4 shrimps (peeled and deveined, leave the tail on)

Tempura Udon:

• 2 servings of cooked udon
• Udon Broth
• Tempura
• 1 tbsp chopped green onion

Instructions

Tempura Dipping Sauce (Tentsuyu):

1. Combine all the ingredients together in a small saucepan and bring it to a boil. Then, let it simmer until the sugar completely dissolves. Remove from heat and set aside to cool completely.

Udon Broth:

1. Combine all the ingredients together in a saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar completely dissolves. Remove from heat.
2. Heat up the broth again just before serving.

Tempura Coating:

Combine the ingredients together in a wide dish.

Tempura Batter:

Whisk in the cold water (cold makes the tempura crispier) into the frying mix until it has a smooth consistency. Add in the ice cubes.

Tempura:

1. Prepare the tempura by slicing the vegetables. For the shrimp, make tiny scores on the bottom of the shrimp, and also on one of the sides. Make sure to not cut too deep. Gently pull it apart to make the shrimp straight. Repeat for the remaining shrimp.
2. In a medium-sized pot, heat up the neutral oil for frying until it reaches to 350ºF (180ºC).
3. Start off with the vegetables first. Coat the vegetables with the flour coating, and then dust off excess flour. Dip into the wet tempura batter. Deep fry for 2-3 minutes, until golden brown. Do not overcrowd the pot. Transfer to a wired rack or a plate lined with paper towel to drain excess oil.
4. For the shrimp: Coat the shrimp with the flour coating, and then dust off excess flour. Dip into the wet tempura batter. Grab the shrimp by the tail with chopsticks or heat proof tongs, and gently place into the heated oil, while making a swirling motion (this makes the shrimp straight). Deep fry for 2 minutes, until golden brown. Do not overcrowd the pot. Transfer to a wired rack or a plate lined with paper towel to drain excess oil.

Assembling the Tempura Udon:

1. Place the cooked udon in separate bowls, and pour in the hot udon broth. Top with the tempura, and chopped green onion.
2. Dip the tempura in the tentsuyu and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!