Tsukimi Udon with Tempura Vegetables

Ingredients

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• 4 large eggs 4 large eggs
• 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 for tempura (such as sweet potato, bell pepper, and broccoli) Assorted vegetables for tempura (such as sweet potato, bell pepper, and broccoli)
• Vegetable oil for frying Vegetable oil for frying
• Salt for seasoning Salt for seasoning

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 15g
• Fiber: 3g
• Salt: 3g

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 broth, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
3. 3.
   In a separate pot, bring water to a gentle boil. Carefully add the eggs and cook for 6 minutes for a soft-poached egg. Remove the eggs from the pot and place them in a bowl of cold water to stop the cooking process.
4. 4.
   In a mixing bowl, combine the flour and ice-cold water to make the tempura batter. Mix until just combined, leaving some lumps for a lighter texture.
5. 5.
   Heat vegetable oil in a deep pan or pot for frying the tempura vegetables. Dip the assorted vegetables 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 from the oil and drain on a paper towel. Season with salt.
6. 6.
   To serve, divide the cooked udon noodles into bowls. Ladle the hot broth over the noodles. Carefully place a poached egg on top of each bowl. Serve with the crispy tempura vegetables on the side.

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 vegetables — Ensure that the vegetables are dry before dipping them into the tempura batter to achieve a crispy texture. Fry the vegetables in small batches to maintain the oil temperature and prevent them from becoming greasy.

Tips & Tricks

• For a vegetarian version, substitute the dashi broth with vegetable broth.
• Customize your tempura vegetables by using your favorite seasonal vegetables.
• To achieve a perfectly poached egg, use fresh eggs and cook them for exactly 6 minutes for a soft, runny yolk.
• Serve the udon noodles and broth immediately after assembling to enjoy them at their best.
• Feel free to adjust the seasoning of the broth by adding more soy sauce or mirin according to your taste preferences.

Serving advice

Serve the Tsukimi Udon in individual bowls, making sure to include a poached egg on top of each serving. Garnish with chopped green onions or nori seaweed for added flavor and visual appeal.

Presentation advice

To enhance the presentation, arrange the crispy tempura vegetables on a separate plate alongside the Tsukimi Udon. The vibrant colors of the vegetables will create an enticing contrast against the udon noodles and broth.