Sunday, November 25, 2012

Udon in Dashi Soup with Tempura Shrimp

Udon in Dashi Soup with Tempura Shrimp
This is the best udon out there.  People have tried many Japanese and other udon noodle restaurants and people have rave review for this recipe.  They have said, "hands down, this is the best udon with tempura shrimp."  I think, because of all my travels and cooking experience have made this dish the best udon with tempura shrimp out there.

My own original recipe.
Prep Time: 22 minutes / Cook Time: 15 minutes
Udon in Dashi Soup with Tempura Shrimp

  • 2 packages udon noodle
  • 6 jumbo shrimps
  • 1 cup tempura flour
  • 3 strips of dried kombu (edible kelp seaweed)
  • 1 bag bonito flakes (100 gram)
  • 3/4 liter water
  • Pinch sliced seaweed for garnish
  • salt to taste
Cooking Directions:
  1. Cut the dried kombu and soak in 3/4 liter of water for a few minutes and bring to boil, add bonito flakes when it boils, then turn off the heat immediately (do not stir, otherwise the dashi soup will be cloudy). Let it sit for 5 minutes and then strain it.
  2. Peel the shrimps with the tail on, then make a tiny cut in the stomach, the back, and the two sides of the shrimp, so the shrimp will not bend or curl when we fry them. 
  3. In a bowl, add tempura flour, water, and pinch of salt then whisk until there's no more lump. (follow the direction on how to make tempura batter right on the package of the tempura you bought.)
  4. Dust the shrimps with the tempura flour and dip it into the tempura batter, then fry in a hot deep frying pan. Fry until golden crisp and let it dry in a paper towel.
  5. Reboil the dashi soup (you can add some salt if not salted enough). 
  6. In another pot, bring to boil the udon in boiling water and strain it. 
  7. Transfer it to a serving bowl, add the dashi soup, and serve with shrimp tempura with seaweed as a garnish, like the picture above.


Post a Comment