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Japanese Shrimp Tempura Udon Recipe

Japanese · Main course · 40 min total

A comforting bowl of thick udon noodles in a savory dashi broth, topped with crispy shrimp tempura and fresh garnishes. This recipe balances the light, umami-rich soup with the satisfying crunch of tempura.

Ingredients

• 2 servings dried udon noodles (about 200g)
• 4 large shrimp (peeled, deveined, tails on)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup ice-cold water
• 1 egg yolk
• 1/2 tsp baking powder
• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 tsp salt
• Vegetable oil for deep frying
• 2 green onions (sliced)
• 1 sheet nori (shredded)
• Shichimi togarashi (optional)

Instructions

1. Prepare the tempura batter: In a bowl, mix flour, cornstarch, and baking powder. Add ice-cold water and egg yolk; stir until just combined (lumps are okay). Keep cold.
2. Make the broth: In a pot, combine dashi, soy sauce, mirin, sugar, and salt. Bring to a simmer, then keep warm.
3. Cook udon noodles according to package directions. Drain and divide into two bowls.
4. Heat oil to 350°F (175°C) in a deep pot. Pat shrimp dry. Dip each shrimp into batter, letting excess drip off, and fry until golden (about 2-3 minutes). Drain on paper towels.
5. Pour hot broth over noodles. Arrange tempura shrimp on top. Garnish with green onions and nori. Serve with shichimi togarashi if desired.

Tips

• Keep batter cold for maximum crispiness; use ice water and don't overmix.
• Tempura is best served immediately; if making ahead, reheat in a 350°F oven for a few minutes.
• Adjust broth seasoning to taste; add more soy sauce for saltiness or mirin for sweetness.

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