Dinner · 40 min · japanese

Shrimp Tempura Udon

Japanese flavors, weeknight effort. Large shrimp meets udon noodles in a 40-minute dinner worth keeping in rotation.

Ingredients

• 1 lb Large shrimp
• 12 oz Udon noodles
• 1 cup All-purpose flour
• 1 Egg
• 1 cup Ice water
• 4 cups Dashi
• 1/4 cup Soy sauce
• 2 tbsp Mirin
• 2 Scallions

Steps

1. Peel and devein the shrimp, leaving tails on; make three shallow cuts along the belly so they fry straight instead of curling.
2. Keep the ice water truly icy — cold batter hitting hot oil is what makes tempura shatteringly crisp.
3. Whisk the flour, egg, and ice water with chopsticks until just combined; lumps are fine, overmixing makes it heavy.
4. Heat oil to 350 degrees. Dip shrimp in batter, letting the excess drip off, and fry 2 minutes per side until pale gold — tempura should never brown deeply.
5. Simmer the dashi, soy, and mirin 5 minutes; this light broth is the whole point, so keep it delicate.
6. Cook the udon until chewy-tender, drain, and divide among bowls. Ladle over the hot broth.
7. Crown each bowl with shrimp tempura and scallions; serve at once so the tempura stays crisp.

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