Tempura udon

Two dishes combined into one. A very rich and flavorful meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Fish, shrimp

  • 300 g Pasta, somen noodles

  • 1.2 l Water

  • 4 teaspoon Soup base, chicken, cube

  • 120 ml Soy sauce, shoyu

  • 4 spoon Alcohol, Sake

  • 1 handful Fish, squid

  • 100 g Fish, Tuna, yellowtail

  • pieces Oil, sesame

Tempura

  • 4 spoon Koruzni škrob

  • 1 pinch Salt, table

  • 3 pieces Egg, egg white, fresh

Steps

  1. Rinse the tiger prawns under running water. Separate the tails from the bodies and peel the tails from the shells. Peel them while keeping the tail fin intact. Dry the peeled tails with a paper towel. Place a large pot of salted water on the stove and bring it to a boil. Add the udon noodles to the boiling water and cook for about 15 minutes or as indicated on the package. Drain the cooked noodles well and store them in a covered bowl.

  2. In a bowl, place three egg whites and four tablespoons of cold water, then whisk everything together with a hand mixer until soft peaks form. In another bowl, mix cornstarch and salt together. First, coat the prawns in the starch mixture, then dip them into the egg white foam. Heat oil well in a wok and fry the prawns for four minutes until golden brown. Drain them on paper towels. Cover the drained tempura to keep it warm.

  3. Rinse and clean the shiitake mushrooms, then slice them thinly. Rinse the squid bodies under water, drain them well, and cut them into 1 cm thick rings. Rinse the tuna under running water, dry it with a paper towel, and cut it into smaller cubes.

  4. Place a pot with 1.2 liters of water on the stove and mix in the dashi powder. Stir until the powder is completely dissolved. Slowly heat the dashi broth over moderate heat. Add soy sauce, mirin, shiitake mushrooms, tuna, and squid rings to the warm broth. Increase the temperature and stir the broth well. Once the broth boils, reduce the temperature and cook for another minute.

  5. Distribute the noodles into bowls, pour the hot broth over them, and add 2 tempura pieces to each bowl. Serve the dish warm.

Nutrition Information (Per 100g)

  • Calories: 93.25 kcal
  • Fat: 1.77 g
    • Saturated Fat: 0.24 g
  • Carbohydrates: 12.39 g
    • Sugars: 0 g
  • Protein: 4.93 g
  • Fiber: 0.57 g

Advice

Instead of dashi powder and water, you can also use pure fish or vegetable broth base. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough if small bubbles form around a wooden spoon handle. Instead of tiger prawns, you can use larger regular prawns or shrimp.