Kijoyu Udon with Tempura Vegetables

Ingredients

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 cup dashi broth 1 cup dashi broth
• Vegetable oil, for frying Vegetable oil, for frying
• Assorted vegetables for tempura (sweet potatoes, bell peppers, eggplant, green beans) Assorted vegetables for tempura (sweet potatoes, bell peppers, eggplant, green beans)
• Tempura batter mix Tempura batter mix
• Green onions, sliced (for garnish) Green onions, sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a small saucepan, combine the soy sauce, mirin, and dashi broth. Heat over medium heat until the mixture comes to a simmer. Remove from heat.
3. 3.
   In a deep fryer or a large pot, heat vegetable oil to 180°C (350°F).
4. 4.
   Prepare the tempura batter mix according to the package instructions.
5. 5.
   Dip the sliced vegetables into the tempura batter, ensuring they are evenly coated.
6. 6.
   Carefully place the battered vegetables into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
7. 7.
   In a large bowl, toss the cooked udon noodles with the soy sauce mixture until well coated.
8. 8.
   Serve the udon noodles in individual bowls and top with the crispy tempura vegetables.
9. 9.
   Garnish with sliced green onions and sesame seeds.
10. 10.
    Enjoy the Kijoyu Udon while it's hot!

Treat your ingredients with care...

• Udon noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when tossed with the sauce.
• Tempura batter — Follow the instructions on the package for the perfect consistency. The batter should be light and airy, ensuring a crispy texture when fried.
• Vegetables — Slice the vegetables thinly and uniformly to ensure even cooking. Pat them dry before dipping in the batter to prevent excess oil absorption.
• Dashi broth — If you can't find dashi broth, you can substitute it with vegetable broth or water mixed with a small amount of soy sauce for a similar flavor profile.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.

Tips & Tricks

• For extra flavor, add a splash of rice vinegar or a sprinkle of shichimi togarashi (Japanese seven spice) to the soy sauce mixture.
• To make the tempura batter even lighter, you can substitute some of the water in the batter mix with sparkling water.
• Serve the Kijoyu Udon with a side of pickled ginger or a small bowl of miso soup for a complete Japanese meal experience.
• Experiment with different vegetables for the tempura, such as zucchini, mushrooms, or asparagus, to add variety to the dish.
• If you prefer a spicier kick, drizzle some sriracha or chili oil over the udon noodles before adding the tempura vegetables.

Serving advice

Serve the Kijoyu Udon immediately after assembling to ensure the noodles are hot and the tempura vegetables remain crispy. Provide chopsticks and a spoon for easy enjoyment of the noodles and broth.

Presentation advice

Present the Kijoyu Udon in individual bowls, with the udon noodles forming a bed at the bottom and the tempura vegetables artfully arranged on top. Garnish with sliced green onions and sesame seeds for an added pop of color.