Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Tempura Udon
Udon in hot dashi crowned with crisp prawn tempura, laid across the bowl so the crust stays light above the broth.
Fuente
Receta de Japanese home kitchens · 🏠 Cocina casera
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.
Watch it being made · 3 videos
⏱ 35 min🍽 2 porciones🔥 480 kcal🇯🇵 Japón
PescetarianoSin lácteos
Pasos
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.
💡 Consejos
- Ice-cold batter and hot oil are what make tempura crisp rather than greasy.
- Rest the tempura on the noodles, half out of the soup, so it keeps its crunch.
- Fry any leftover batter with vegetables for kakiage to add on top.
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