Tempura

1. Measure out 200ml water and place in the fridge for 20-30 mins. Place the sparkling water in the fridge too. (Preferably an unopened bottle.)
2. Measure out 30g potato starch and 150g cake flour into a small bowl. Mix them together and place the bowl in the fridge/freezer for 20-30 minutes to chill.
3. After 30 minutes have passed, start preheating your oil to 180C (356F).
4. Wash, peel, cut and dry all your vegetables. (Use a paper towel to remove excess moisture.) Coat each piece with a thin layer of flour and set aside ready to batter.
5. Take the chilled water and sparkling water from the fridge and pour them into a bowl.
6. Add a chilled egg and whisk until the egg is well incorporated. (If any foam has formed from whisking, scoop it out with a spoon.)
7. Take the flour/starch mixture from the fridge and sift one third into the egg mixture.
8. Using chopsticks or a spatula, draw crosses in the mixture to mix in the flour. Do not overmix, it should contain lumps.
9. Repeat step 5 and 6, sifting in one third of the flour at a time and then mixing it in by drawing crosses with your chopsticks.
10. Once there are no more dry bits of flour, your tempura batter is ready. 
11. Test your oil by adding a drop of batter, if it sizzles and floats it’s ready to go. 
12. Dip your floured ingredients into the batter and place into the oil. I recommend cooking each type of ingredient together to ensure even cooking.
13. Remove each ingredient when it becomes crispy but before it turns golden. Tempura should be pale in colour.
14. Place on a wire rack to allow excess oil to drip off.
15. Set aside until serving.

Broth

1. Cook the udon noodles according to the instructions on the packaging. Once cooked, drain the water by pouring the noodles through a strainer, then rinse them with fresh boiling water.
2. In a large pot, add 1 litre of dashi and bring to a boil.
3. Once boiling, add 5 tbsp soy sauce and 2 tbsp mirin. Boil for 2 minutes. 
4. Turn off the heat and add ½ tsp salt. Mix and pour into 4 serving bowls.
5. Assembly
6. Place a portion of noodles in each bowl of broth and place 2-3 slices of kamaboko on each.
7. Add a mixture of the tempura to each bowl (or alternatively serve it on the side).
8. Garnish with chopped spring onion and shichimi togarashi (Japanese chili).
9. Enjoy!