Nabeyaki Udon with Tempura Shrimp and Vegetables

Ingredients

• 200g (7oz) udon noodles 200g (7oz) udon noodles
• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 cup (120ml) ice-cold water 1/2 cup (120ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 4 eggs 4 eggs
• Nori seaweed, for garnish Nori seaweed, for garnish
• Shichimi togarashi (Japanese seven spice), for garnish Shichimi togarashi (Japanese seven spice), for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 60g (6g sugars)
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and ice-cold water to make the tempura batter.
4. 4.
   Heat vegetable oil in a deep pan or pot for frying the tempura shrimp.
5. 5.
   Dip the shrimp into the tempura batter, allowing any excess batter to drip off, and carefully place them in the hot oil. Fry until golden brown and crispy. Remove and drain on a paper towel.
6. 6.
   In the simmering broth, add the sliced mushrooms, spinach leaves, and green onions. Cook for 2-3 minutes until the vegetables are tender.
7. 7.
   Crack the eggs into the pot, one at a time, and gently poach them in the simmering broth for about 3 minutes until the whites are set but the yolks are still runny.
8. 8.
   Divide the cooked udon noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
9. 9.
   Top each bowl with a tempura shrimp and garnish with nori seaweed and a sprinkle of shichimi togarashi.
10. 10.
    Serve immediately and enjoy!

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 in the hot broth.
• Tempura shrimp — To achieve a crispy texture, ensure that the oil for frying is hot enough (around 180°C/350°F) before adding the shrimp. Fry the shrimp in small batches to maintain the oil temperature.

Tips & Tricks

• For a vegetarian version, omit the shrimp and replace it with tofu or additional vegetables.
• Customize the vegetables according to your preference. Add sliced carrots, bamboo shoots, or bok choy for extra variety.
• To enhance the umami flavor, add a splash of soy sauce or a sprinkle of bonito flakes to the broth.
• If you prefer a thicker broth, dissolve 1 tablespoon of cornstarch in water and add it to the simmering broth.
• Experiment with different toppings such as tempura vegetables, sliced kamaboko (fish cake), or a drizzle of sesame oil for added flavor.

Serving advice

Serve the Nabeyaki Udon hot in individual bowls. Make sure to include a spoon and chopsticks for easy eating. Encourage diners to mix the ingredients together before enjoying each mouthful to fully experience the flavors and textures of the dish.

Presentation advice

When serving Nabeyaki Udon, ensure that each bowl is visually appealing by arranging the udon noodles, vegetables, and tempura shrimp in an attractive manner. Garnish with a sprinkle of shichimi togarashi and a sheet of nori seaweed for an authentic touch. The vibrant colors and contrasting textures will make the dish even more enticing.