Tempura Udon Recipe

An authentic Japanese dish that allows you to bring a taste of Tokyo into your own kitchen.

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With cooking, I think we sometimes focus too much on the end product and forget to have fun. With this recipe for tempura udon, I assure you that the fun isn’t just in the eating; there is also a lot of fun in the preparation. Keep in mind this isn’t exactly a simple recipe. There are more than a dozen ingredients and several steps to put this meal together. But that’s part of what makes this an exciting and challenging recipe to try.

Of course, when all is said and done, the food is going to taste good too. If you’re a fan of authentic Japanese cuisine, your life will never be the same once you figure out how to make tempura udon at home. It combines noodles, broth, vegetables, and shrimp to create a dish that’s rich, warm, and bursting with flavors. The first time you make it, you won’t believe how good it is… or that you made it yourself!

Is Tempura Udon Healthy?

There is good news and bad news when it comes to tempura udon from a health perspective. The good news is that it’s great source of fiber, potassium, iron, and other nutrients that the body needs. Also, the shrimp in the recipe is a good source of protein. The bad news is that the dish has about 150% of the daily recommended amount of sodium, which may concern some, though swapping in a low-sodium soy sauce will help bring those sodium levels down a bit. Also, parts of the recipe require deep frying, which adds fat and calories to any dish. Therefore, this meal isn’t for everyone and should be consumed in moderation.

The Right Texture…

One of the biggest keys for cooking tempura udon is getting the right texture, especially when it comes to the noodles. To achieve this, make sure you rinse the noodles in cold water for 10 seconds when they’re done cooking. This will help them maintain the best texture. For the tempura batter, ensure you have ice-cold water, not just slightly cold water. This is huge for maintaining a light and crispy texture that will make the dish a success.

INGREDIENTS

2 packs single-serve udon noodles
4 cups dashi
2 tbsp soy sauce
2 tbsp mirin
1 cup all-purpose flour
1 tbsp cornstarch
1 1/2 cup ice cold water
1 tsp baking powder
1/2 tsp salt
8 pcs shrimp, shelled and deveined
1 sweet potato, sliced
1 carrot, sliced
Oil for deep frying
1 tbsp chopped green onions
Shichimi togarashi (optional)

INSTRUCTIONS

Prep

Cook udon noodles, make broth, prepare batter.

Fry

Deep fry shrimp and vegetables.

Serve

Assemble bowls with noodles, broth, and tempura.

Devour!

FAQs & Tips

How to Make Ahead and Store

The dashi-based broth in this recipe can be made ahead of time if it’s refrigerated for no more than 3 days. The noodles can also be cooked in advance and refrigerated for no more than 2 days. You may also cut the vegetables ahead of time to speed things along. However, once everything has been put together, this dish is best eaten straight away.

How is udon made?

Udon are a thick and chewy Japanese noodle made from wheat flour, water and salt. Similar to other noodles, udon are made from a dough which is rolled out and then cut into ribbons.

Serving Suggestions

While tempura udon is probably filling on its own, it doesn’t hurt to add a side dish to it. When in doubt, just go with something green like a salad, including this Low-Carb Keto Cucumber Salad or a Sunomono Cucumber Salad.

If you’re a big fan of Asian cuisine, I have a few more dishes that might interest you. It starts with a simple dish of Teriyaki Chicken and Kabocha Squash Soup in the Slow Cooker. If you’re in the mood for a Japanese breakfast, I’d also suggest Okonomiyaki, which are a tasty type of pancake.