Ebi Tempura Udon
Crispy shrimp tempura served over silky udon noodles in a hot dashi broth. A classic Japanese comfort dish ready in under 30 minutes with minimal ingredients.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 pieces large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 cups neutral oil, for deep-frying
- 4 cups dashi stock (or water with 1 tsp dashi powder stirred in)
- 3 tablespoons soy sauce
- 10 oz fresh udon noodles
Instructions
- 1
Pat the shrimp dry using paper towels by pressing gently on each one until no moisture remains, so the batter will stick better.
- 2
Pour the flour into a shallow bowl and set it on the counter next to where you will fry.
- 3
Place a plate lined with paper towels near the stove—this is where the cooked tempura will drain.
- 4
Pour the dashi stock into a large pot and set it over medium-high heat; cover with a lid so it heats faster, about 5 minutes.
- 5
Once the broth reaches a simmer (small bubbles breaking the surface steadily), stir in 3 tablespoons of soy sauce until combined.
- 6
Reduce the heat to medium-low and keep the broth at a gentle simmer while you cook the tempura.
- 7
Pour 2 cups of neutral oil into a medium saucepan and set it over medium-high heat; it's ready when a pinch of flour dropped in immediately sizzles and browns in 2–3 seconds, about 4 minutes.
- 8
Coat each shrimp lightly in flour, shaking off any excess, so the batter layer will be thin and crispy.
- 9
Carefully place 4 shrimp into the hot oil, one at a time, spacing them apart; do not overcrowd the pan.
- 10
Fry for 90 seconds until the flour coating turns golden brown (the color of butterscotch), then flip each shrimp using cooking chopsticks or a slotted spoon.
- 11
Fry the second side for another 60 seconds until it matches the first side in color, then lift the shrimp out with a slotted spoon and place on the paper towel–lined plate.
- 12
Repeat steps 9–11 with the remaining 4 shrimp, maintaining the oil temperature so each batch cooks at the same rate.
- 13
Drop the udon noodles into the simmering broth and stir gently with chopsticks or a wooden spoon to separate them; cook for 2 minutes until they heat through.
- 14
Divide the noodles and broth equally between two large bowls, using a slotted spoon for noodles and a ladle for broth.
- 15
Arrange 4 crispy shrimp on top of the noodles in each bowl, centering them in the broth.
Tools you’ll need
- large pot with lid
- medium saucepan
- shallow bowl
- paper towels and plate
- slotted spoon
- cooking chopsticks or wooden spoon
- ladle
- thermometer (optional, to verify oil temperature)
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