Kamaage Udon
Silky udon noodles topped with a savory-sweet egg custard and crispy tempura vegetables. This showstopping Japanese dish combines delicate technique with humble ingredients for an elegant dinner.
- Total time
- 50 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 200 g fresh or frozen udon noodles
- 800 ml dashi stock (or kombu-bonito broth)
- 3 tbsp soy sauce
- 1.5 tbsp mirin
- ½ tsp sugar
- 3 large eggs
- 120 ml dashi stock
- 1 tbsp soy sauce
- ½ tbsp mirin
- 100 g tempura flour (or AP flour + cornstarch)
- 130 ml ice water
- 3 cups vegetable oil for frying
- 150 g vegetables (shishito pepper, kabocha squash, or shiitake)
- 2 stalks scallions (sliced)
- 1 sheet nori seaweed (optional)
Instructions
- 1
Whisk together dashi, soy sauce, mirin, and sugar for the kamaage. Set aside in a bowl.
- 2
Beat 3 eggs in a separate bowl until well combined but not foamy.
- 3
Stir the dashi mixture slowly into the beaten eggs. Strain through a fine sieve to remove air bubbles.
- 4
Cut tempura vegetables into even 1/4-inch-thick slices or bite-sized pieces. Pat dry.
- 5
Bring 800 ml dashi to a simmer in a pot. Stir in soy sauce, mirin, and sugar.
- 6
Maintain a gentle simmer while you prepare tempura.
- 7
Heat oil in a heavy pot to 350°F (175°C). Test with a wooden chopstick—bubbles should stream steadily.
- 8
Whisk tempura flour with ice water until just combined—batter should look lumpy, not smooth.
- 9
Dip each vegetable piece in batter and slide carefully into hot oil. Fry 2–3 minutes until light golden.
- 10
Transfer tempura to a paper towel to drain. Keep warm in a 200°F oven.
- 11
Bring a separate large pot of salted water to a boil. Cook udon until just tender, ~3 minutes.
- 12
Drain udon and divide between two serving bowls.
- 13
Ladle hot broth around the noodles, leaving some space in the center for the custard.
- 14
Very slowly pour the strained egg custard mixture into the center of each bowl while the broth simmers.
- 15
Let sit 2–3 minutes. The residual heat will gently set the custard into a silky layer without scrambling.
- 16
Arrange tempura on top. Sprinkle with sliced scallions and nori. Serve immediately.
Tools you’ll need
- large pot for broth
- medium pot for cooking udon
- heavy 3-quart pot or small Dutch oven
- instant-read thermometer
- wooden chopsticks
- fine-mesh sieve
- two serving bowls
- slotted spoon or spider strainer
- paper towels
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