How to make vegetable tempura udon from scratch! (Serves 4)
- 200ml cold water chilled
- 100ml sparkling water chilled
- 30g potato starch
- 150g weak flour (cake flour or all purpose) + extra for dusting
- 1 medium egg chilled
- 4 shiitake mushrooms stems removed
- 1 large eggplant (or 2 small) cut into wedges and soaked in cold water
- 8 perilla leaves (ooba/shiso)
- 4-8 stalks asparagus
- Oil for deep frying (vegetable, canola, peanut or white sesame)
Udon soup and toppings
- 1 litre (4 cups) dashi (I recommend my homemade dashi recipe / plant based dashi)
- 5 tbsp (75ml) soy sauce
- 2 tbsp (30ml) mirin
- 1/2 tsp salt
- 4 portions udon noodles
- 8-12 slices kamaboko (omit for vegetarians)
- Spring onion (scallion) to garnish
- Shichimi togarashi (Japanese chili) to garnish
- 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.)
- 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.
- After 30 minutes have passed, start preheating your oil to 180C (356F).
- 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.
- Take the chilled water and sparkling water from the fridge and pour them into a bowl.
- 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.)
- Take the flour/starch mixture from the fridge and sift one third into the egg mixture.
- Using chopsticks or a spatula, draw crosses in the mixture to mix in the flour. Do not overmix, it should contain lumps.
- 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.
- Once there are no more dry bits of flour, your tempura batter is ready.
- Test your oil by adding a drop of batter, if it sizzles and floats it’s ready to go.
- Dip your floured ingredients into the batter and place into the oil. I recommend cooking each type of ingredient together to ensure even cooking.
- Remove each ingredient when it becomes crispy but before it turns golden. Tempura should be pale in colour.
- Place on a wire rack to allow excess oil to drip off.
- Set aside until serving.
- 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.
- In a large pot, add 1 litre of dashi and bring to a boil.
- Once boiling, add 5 tbsp soy sauce and 2 tbsp mirin. Boil for 2 minutes.
- Turn off the heat and add ½ tsp salt. Mix and pour into 4 serving bowls.
- Place a portion of noodles in each bowl of broth and place 2-3 slices of kamaboko on each.
- Add a mixture of the tempura to each bowl (or alternatively serve it on the side).
- Garnish with chopped spring onion and shichimi togarashi (Japanese chili).
I listed the vegetables I used personally, feel free to use any vegetables you like!
- Prep Time: 15 mins
- Chilling time: 30 mins
- Cook Time: 15 mins
- Category: Noodles
- Method: Frying
- Cuisine: Japanese
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