Tempura Udon

Ingredients

Quantities are for one portion.

• 400 mldashi stock
• 20 gtempura batter mix
• 1 tbspmirin
• 100 gdry udon noodles
• 2 tbspvegetable oil
• 100 glarge shrimp, peeled and deveined (keep tails on)
• 20 mlsoy sauce
• 10 gplain flour

Method

1. Bring water to a boil and cook the dry udon noodles until tender. Drain and set aside in warm serving bowls.
2. Heat the dashi stock in a pot with the soy sauce and mirin. Keep it simmering.
3. Score the belly of the shrimp a few times so they remain straight when cooked. Dust them lightly in the plain flour.
4. Mix the tempura batter mix with ice-cold water just until combined (do not overmix).
5. Heat the vegetable oil in a pan. Dip the floured shrimp into the cold batter and fry until crisp and rigid. Drain on paper towels.
6. Pour the hot dashi broth over the cooked udon noodles in the bowls.
7. Place the crispy shrimp tempura over the broth just before serving.