Shrimp Tempura Udon
Crispy tempura shrimp served over silky udon noodles in a savory dashi broth. A restaurant-quality Japanese comfort bowl ready in under an hour.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 12 count shrimp, large (16–20 count), peeled and deveined
- ¾ cup all-purpose flour
- ½ cup cornstarch
- ¾ cup ice-cold water
- 8 oz udon noodles, fresh or frozen
- 3 cup dashi broth or instant dashi
- 2 tbsp mirin
- 1 tbsp soy sauce
- 4 cup vegetable oil for deep frying
- 2 stalk scallions, sliced thin, for garnish
Instructions
- 1
Pat shrimp dry with paper towels. Season lightly with salt and pepper.
- 2
Combine flour and cornstarch in a bowl. Keep ice water separate.
- 3
Prepare dashi broth according to package directions; stir in mirin and soy sauce.
- 4
Heat oil in a heavy pot to 350°F. Use a thermometer to check — oil will shimmer.
- 5
Just before frying, whisk ice water into flour mixture until batter looks lumpy.
- 6
Dip shrimp into batter; gently place in hot oil. Fry 4–5 shrimp at a time.
- 7
Fry shrimp 2–3 minutes per batch until light golden and crispy. Transfer to paper towels.
- 8
Boil udon noodles in salted water until tender, ~3 minutes. Drain well.
- 9
Divide noodles into bowls. Pour hot broth over noodles, filling three-quarters full.
- 10
Arrange fried shrimp on top of noodles. Garnish with scallions.
- 11
Serve immediately while tempura is still crispy.
Tools you’ll need
- heavy-bottomed pot or Dutch oven
- instant-read thermometer
- paper towels
- two mixing bowls
- whisk
- slotted spoon
- kitchen tongs
- large pot for boiling noodles
- soup ladle
- two bowls for serving
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