Tempura Udon
Introduction
Tempura Udon is a classic Japanese dish that beautifully showcases the harmonious marriage of crispy tempura and chewy udon noodles. This comforting bowl of noodles is not just a meal but a cultural experience that has been cherished for centuries in Japan. The origins of Tempura trace back to the 16th century when Portuguese missionaries introduced a technique for frying food in Japan. Udon noodles, on the other hand, have been enjoyed in Japan for over a thousand years, with early records mentioning these thick wheat noodles as early as the 9th century. Together, they make a dish that is both nourishing and satisfying, perfect for both lunch and dinner.
Ingredients
To make Tempura Udon, you'll need the following ingredients:
- Udon noodles - 400g
- Shrimp - 200g
- Sweet potato - 1 medium
- Zucchini - 1 medium
- Eggplant - 1 small
- Tempura batter mix
- Dashi stock - 4 cups
- Soy sauce - 2 tablespoons
- Mirin - 2 tablespoons
- Spring onions - 2, finely sliced
- Tempura sauce - for serving
- Vegetable oil - for frying
Preparation
Preparation is key when making Tempura Udon. Start by gathering your ingredients, ensuring all are fresh and ready to use. Clean the shrimp, peeling, and deveining them. Prepare the tempura batter according to the package instructions or make it fresh. Thinly slice the sweet potato, zucchini, and eggplant, aiming for uniform slices so they cook evenly.
Making the Broth
To prepare the savory base of Tempura Udon, combine the dashi stock, soy sauce, and mirin in a pot. Bring the mixture to a gentle simmer over medium heat. Taste and adjust the seasoning if necessary.
Cooking the Udon
While the broth is simmering, cook your udon noodles according to package instructions. Typically, this involves boiling the noodles for 8-10 minutes until they are tender but chewy. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and set aside.
Frying the Tempura
Next, heat vegetable oil in a deep pan or pot to about 350°F (175°C). Dip the shrimp and vegetables (sweet potato, zucchini, and eggplant) into the batter and carefully place them into the hot oil. Fry the tempura in batches for about 2-3 minutes per side, or until they are golden and crispy. Remove and drain on paper towels.
Assembly
Once all components are ready, it's time to assemble your Tempura Udon. In large serving bowls, place a portion of udon noodles. Pour over the hot dashi broth, followed by a mix of your freshly fried tempura. Garnish with sliced spring onions for an added touch of freshness.
Enjoying Your Tempura Udon
To fully enjoy Tempura Udon, serve immediately while the tempura is still crisp. Accompany the dish with a bowl of tempura dipping sauce for added flavor. As you enjoy the meal, appreciate the contrast between the hot, savory broth and the crispy tempura, along with the comforting chewiness of udon noodles. It's a celebration of textures and flavors that is sure to satisfy.