Tempura Udon

Name: Tempura Udon
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 portions Udon noodles (fresh or frozen); 960 ml Dashi (kombu and bonito); 2 tbsp / 1 tbsp Light soy sauce and mirin; 4 Large prawns, peeled with tails on; for coating Tempura batter (cold water, flour, egg); as needed Oil for frying, scallion

Udon in hot dashi crowned with crisp prawn tempura, laid across the bowl so the crust stays light above the broth.

المصدر

الوصفة من Japanese home kitchens · 🏠 طبخ منزلي

Japanese · Tempura udon / 天ぷらうどん — A classic udon topped with tempura — most often ebi (prawn) tempura — set over hot noodles in dashi broth. It is a standard on udon and soba menus across Japan.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Olivia Yi Japanese Mom's cooking Cooking with Teej

⏱ 35 دقيقة🍽 2 حصة🔥 480 سعرة🇯🇵 اليابان

سمكيخالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Peel the prawns leaving the tails on, and make shallow cuts on the belly so they fry straight.
Mix a lumpy, ice-cold batter of flour, egg and water — do not overmix, so the tempura stays light.
Dip each prawn and fry in hot oil until the coating is pale gold and crisp; drain upright.
Season the dashi with light soy and mirin and keep it hot.
Boil the udon, drain, and divide into bowls, then pour the broth over.
Lay the prawn tempura across the bowl so it stays crisp above the broth, add scallion, and serve at once.