Tempura Udon with Homemade Dashi Broth

Ingredients

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 4 cups (950ml) water 4 cups (950ml) water
• 10g (0.35 oz) kombu (dried kelp) 10g (0.35 oz) kombu (dried kelp)
• 20g (0.7 oz) katsuobushi (dried bonito flakes) 20g (0.7 oz) katsuobushi (dried bonito flakes)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (120ml) ice-cold water 1/2 cup (120ml) ice-cold water
• Assorted vegetables (such as sweet potato, bell pepper, and broccoli) Assorted vegetables (such as sweet potato, bell pepper, and broccoli)
• Assorted seafood (such as shrimp and white fish fillets) Assorted seafood (such as shrimp and white fish fillets)
• Vegetable oil, for frying Vegetable oil, for frying
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Tempura dipping sauce (store-bought or homemade) Tempura dipping sauce (store-bought or homemade)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and add kombu. Let it simmer for 5 minutes, then remove the kombu.
2. 2.
   Add katsuobushi to the pot and simmer for an additional 5 minutes. Strain the broth and set aside.
3. 3.
   Cook udon noodles according to package instructions. Drain and set aside.
4. 4.
   In a deep frying pan, heat vegetable oil to 180°C (350°F).
5. 5.
   In a mixing bowl, combine flour and ice-cold water to make the tempura batter. Mix until just combined (some lumps are okay).
6. 6.
   Dip the vegetables and seafood into the tempura batter, allowing any excess batter to drip off.
7. 7.
   Carefully place the battered ingredients into the hot oil and fry until golden and crispy. Remove and drain on a paper towel.
8. 8.
   Divide the cooked udon noodles into serving bowls. Pour the dashi broth over the noodles.
9. 9.
   Arrange the tempura on top of the noodles and garnish with sliced green onions.
10. 10.
    Serve hot with tempura dipping sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure to remove the shells and devein the shrimp before using them in the tempura.
• White fish fillets — Cut the fillets into bite-sized pieces for easier frying.
• Sweet potato — Slice the sweet potato into thin rounds to ensure even cooking.
• Bell pepper — Remove the seeds and pith, and cut the bell pepper into strips for a visually appealing tempura.
• Broccoli — Cut the broccoli into small florets and blanch them briefly before using in the tempura to ensure they are cooked through.

Tips & Tricks

• Ensure the oil is at the right temperature before frying the tempura to achieve a crispy texture.
• Do not overcrowd the frying pan when cooking the tempura to maintain the oil temperature.
• Serve the tempura udon immediately after assembling to enjoy the contrast between the hot broth and crispy tempura.
• Experiment with different vegetables and seafood for the tempura to suit your preferences.
• If you prefer a stronger flavor, add a splash of soy sauce or mirin to the dashi broth.

Serving advice

Serve the Tempura Udon hot in individual bowls, allowing each person to customize their toppings and dipping sauce according to their taste. Provide chopsticks and a spoon for easy enjoyment of the noodles and broth.

Presentation advice

To enhance the visual appeal of the dish, arrange the tempura on top of the udon noodles in an artful manner. Garnish with a sprinkle of sliced green onions for a pop of color. Serve the dish in traditional Japanese bowls for an authentic touch.